Recipe - Cecils Jerk Chicken

One fourth cup Caribbian hot sauce OR
10 Habaneros
Pureed in One fourth cup cheap
Yellow mustard
2 tablespoon Dried rosemary
2 tablespoon Dried basil
3 Scallions
1 teaspoon Salt
Juice of 2 limes
2 tablespoon White vinegar
2 tablespoon Parsley
2 tablespoon Dried thyme
2 tablespoon Mustard seed
1 teaspoon Black pepper
2 tablespoon Orange juice
6 Chicken thighes w/legs
Attached
Chopped

Combine all ingredients except chicken in food processor or blender, and
blend into a paste, making sure that the ingredients are all fully
integrated. The paste should be the consistency of a thick tomato sauce.
If its too thick, thin it with a little more white vinegar.

Cover the paste and let it sit in the refrigerator for at least 2 hours,
but not more that 2 weeks, for the flavors to blend together. Overnight is
ideal.

Rub the chicken with the paste and place over a very low heat. Or if you
have a covered cooker, put the coals to one side, the chicken to the other
and cover.

Cook about 1 hr without cover or One half hr if covered. The key here is to
use a very low heat. Be patient. Hard to overcook, the only way to screw
it up is if you burn the paste by having the heat to high. The longer the
chicken stays on the grill, the more superior the smoky flavor. Recipe By
: Cecil AT From: Western Mexican Cookbook

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip