How to make it

  • Combine the Seasoning Paste ingredients in a large bowl and mix well. Place the chicken pieces and bay leaves in the bowl and rub the pieces evenly with the seasoning paste. Cover the bowl tightly with plastic wrap and refrigerate for 6 to 8 hours.
  • When ready to cook, light the coals or prepare the grill according to directions. While waiting for the coals to reach the white-ash stage or for the grill to reach the cooking stage, bring the chicken to room temperature. Melt the butter. With a spoon, gently scrape as much of the seasoning paste as possible off the chicken, combine it with any paste remaining in the bowl and stir it into the butter.
  • Place the large pieces of chicken over the hottest coals or hottest section of the grill and the smaller pieces over the less-hot section, and cook, turning the pieces and basting several times with the butter-paste mixture, until done. Serve and enjoy!

Reviews & Comments 2

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  • DetroitTokyo 6 years ago
    Sounds good! I agree, Chef Paul Prudhomme's stuff is Magic :-)
    Cute, doggie approved!
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  • elgourmand 6 years ago
    Bloody awesome batch of seasoning there RR. This is on for Sunday but no Chef Paul Prudhomme's Meat Magic®. This is Samoa. RJ
    Was this review helpful? Yes Flag

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