Joi Ito's Cooking

Joi Ito's cookin' on the living web.

Notes

NOTES: For the juiciest results and best skin, dry-brine the bird and air-dry it overnight as described here. Be extremely careful working with Scotch bonnets or habaneros: they are very hot and their oil can cause skin and eye irritations. Use a separate cutting board, wear latex gloves if you have them, and wash all surfaces and knives immediately after slicing them.

Ingredients

1 teaspoon freshly ground black pepper ¼ teaspoon ground nutmeg ¼ teaspoon ground cinnamon 1 medium clove garlic, minced or grated on a microplane (about 1 teaspoon) 1 scallion, roughly chopped ½ teaspoon minced fresh ginger ½ Scotch Bonnet or habanero pepper (see Note above) 1 teaspoon cider vinegar 1 teaspoon soy sauce 2 teaspoon kosher salt 1 tablespoon vegetable or canola oil 1 whole chicken, 3½ to 4 pounds, butterflied according to the directions here 1 bunch thyme
6 bay leaves

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