3 large garlic cloves -- coarsely chopped
2 shallots -- coarsely chopped
2 tablespoon curry powder
1 tablespoon thyme leaves
1 teaspoon freshly grated nutmeg
finely grated zest of 1 lime
1/2 teaspoon cayenne pepper
1/4 cup canola oil
3 tablespoon fresh lime juice
salt and freshly ground pepper
7 pounds chicken parts
lime wedges -- for serving
Instructions:
The chicken needs to marinate for four hours, so plan accordingly.
1. In a mini food processor, pulse the garlic with the shallots until
finely chopped. Add the curry, thyme, nutmeg, lime zest and cayenne
and pulse until blended. Add the oil and process to a smooth paste.
2. Transfer the paste to a bowl, whisk in the lime juice and season
with salt and pepper. 3. Using a skewer, poke several holes in the
skin of each piece of chicken. Rub the curry paste all over the chicken
and spread the pieces out on 2 large rimmed baking sheets. Refrigerate
for 4 to 6 hours. Let stand at room temperature for 30 minutes before
grilling. 4. Light the grill. 5. Cook the chicken pieces over a moderately
hot fire, turning occasionally, for about 35 minutes, or until browned
and cooked through. 6. Serve with lime wedges. NOTE: This dish can
also be made in the oven. Arrange the chicken parts on rimmed baking
sheets and roast them at 425ø for 35 minutes, then pour the juices
into a gravy boat. Preheat the broiler. Broil the chicken, 1 sheet
at a time, until the skin is crisp, about 4 minutes per sheet. Shift
the sheet during broiling for even browning. Serve with the pan juices.
