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Grilled West Indies Spice-Rubbed Chicken From the kitchen of trey


Magic Powder:

  • 3 tbsp. curry powder
  • 3 tbsp. ground cumin
  • 2 tbsp. allspice
  • 3 tbsp. paprika
  • 2 tbsp. powdered ginger
  • 1 tbsp. cayenne pepper
  • 2 tbsp. salt
  • 2 tbsp. freshly cracked black pepper


  • A bunch of skin-on (optionally bone-in) chicken thighs


  1. Mix all the spices together well, rub this mixture over chicken breasts or thighs, cover, and refrigerate for 2 hours.
  2. Over a medium fire, grill the chicken skin side down for 7 to 8 minutes, until well browned and heavily crusted. Turn them and grill an additional 10 minutes. Check for doneness by nicking the largest breast at the fattest point; the meat should be fully opaque.
This card was lovingly borrowed from jtj