Recipe - Grilled Chicken Salad With Spring Vegetables

2 tablespoon Salt
2 tablespoon Sugar
1 tablespoon Plus 1 One half teaspoons soy
sauce
1 One half tablespoon Onion powder
1 One half tablespoon Ginger; ground
1 tablespoon Garlic powder
1 tablespoon Lemon peel; grated
1 tablespoon Lime peel; grated
1 One half teaspoon White pepper
1 One fourth teaspoon Cardamom; ground
1 One fourth teaspoon Cinnamom; ground
1 One fourth teaspoon Nutmeg; ground
1 One fourth teaspoon Savory
Three fourths teaspoon Habenero chiles; dried and
ground
4 Bay leaves

Combine seasoning ingredients into a paste and rub each chicken piece with
the paste. Place the chicken in a covered dish and let stand in
refrigerator for 8 hours. Remove as much of paste from chicken as possible
and place back into bowl that chicken was in. Add 4 tablespoons of butter
to bowl and mix in seasoning paste. Grill chicken over medium coals,
basting frequently with seasoningbutter paste.

Recipe by: Variation on Paul Prudhomme

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