| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Jamaican | 1 | servings | |
INGREDIENTS
| 8 | Habanero chile coarsely chopped | |
| 2 | tb | Prepared yellow mustard |
| 2 | tb | Fresh rosemary |
| 2 | tb | Fresh basil |
| 2 | tb | Fresh thyme |
| 1/3 | c | Green onion; chopped |
| 1 | Clove garlic; quartered | |
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
| 2 | tb | Lime juice |
| 4 | Bone-in chicken breasts or thighs with legs attached |
INSTRUCTIONS
Here's the one I found from www.cookbooks.com: In a small food processor or blender, mix chipped chile and all ingredients except chicken; blend well. Arrange chicken in a non-metal dish. Brush 3/4 of the mixture over chicken; cover. Refrigerate chicken and leftover chile mixture for 2 to 6 hours. Arrange chicken pieces on broiler pan or grill. Grill or broil chicken 4 inches from heat for 25 to 30 minutes, or until juices run clear, turning once, and brushing with remaining chile mixture. Makes 4 servings Just so you know I am submitting this recipe that I found on the back of a package of Dried Habanero Peppers. The recipe you had for Jerk chicken was kinda bland, this one is a more lively. Posted to bbq-digest by "Jason Creager" <jason@creager.com> on Oct 30, 1999, converted by MM_Buster v2.0l.
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