10 habaneros -- pureed in 1/4 cup
-- mustard
1 tablespoon ground allspice
2 tablespoon dried rosemary
2 tablespoon dried basil
3 scallions
1 teaspoon salt
two limes -- juice of
2 tablespoon white vinegar
2 tablespoon parsley
2 tablespoon dried thyme
2 tablespoon mustard seed
1 teaspoon black pepper
6 chicken thighs with legs -- chopped
Instructions:
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 1/2 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.
