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. Transfer the paste to a bowl, whisk in the lime juice and season with salt and pepper.
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.
Light the grill. Cook the chicken pieces over a moderately hot fire, turning occasionally, for about 35 minutes, or until browned and cooked through. Serve with lime wedges.
This dish can also be made in the oven. Arrange the chicken parts on rimmed baking sheets and roast them at 425° 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.
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