The Chef
TODD ENGLISH of Miramar (1999)

Servings
Serves six.

Ingredients
5 egg whites, lightly beaten
2 tablespoons honey
1 lemon, juiced
1/2 cup ground cumin
3 tablespoons whole cumin seed
1 teaspoon cayenne pepper
1 teaspoon ground ginger
11/2 teaspoons ground white pepper
1 teaspoon ground cinnamon
1 teaspoon allspice
3 tablespoons kosher or sea salt
3 tablespoons chopped fresh cilantro leaves
2 3-pound roasting chickens, trussed

Cooking Instructions
Light the grill or preheat the rotisserie.

Mix the egg white, honey, and lemon juice in a bowl until thoroughly incorporated. In a separate bowl, mix the dry spices (cumin, cumin seed, cayenne pepper, ginger, white pepper, cinnamon, and allspice) with the salt and cilantro. Roll the chickens in the egg-white mixture; then generously rub the spice mixture all over them until chickens are coated and the spice mixture is completely used up. It should form a crust.

Put the birds on the spit and roast over a medium-hot fire until the internal temperature of the chickens reaches 165 degrees. (If you cover the grill, it will slow down the cooking and add a smoky flavor.) Keep an eye on the birds, making sure that the spices do not burn -- if they do, push the coals to the side of the grill. Allow meat to rest for at least 10 to 15 minutes before carving.