Instructions: Make a paste of the first 17 spice ingredients (salt through bay leaves) in a large bowl or zip-lock bag. Place the chicken pieces in the bowl and rub the pieces evenly with the seasoning paste. Cover the bowl tightly with plastic wrap and refrigerate 6 to 8 hours.

When ready to cook, light the coals or prepare the grill. Bring the chicken to room temperature. Melt the butter. With a spoon, gently scrape as much of the seasoning paste as possible off of the chicken, combine it with any paste remaining in the bowl and stir in into the butter.

Place the large pieces of the chicken on the hottest spot on the grill and the smaller pieces on the less hot section and cook, turning the pieces and basting several times with the butter paste mixture, until done.

This recipe yields 4 servings.

Comments: This can also be prepared by broiling chicken pieces until brown crust forms, then baking in 300 oven until done. Or rub a whole chicken with the paste and roast in 300 oven about three hours or until done.

Prudhomme"

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