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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