1/4 cup inner beauty -- or other
- Caribbean hot sauce -- or
10 scotch bonnet chile -- pureed-or
15 chile -- fresh, your
-- favorite
2 tablespoon rosemary -- dried
2 tablespoon parsley -- chopped
2 tablespoon basil -- dried
2 tablespoon thyme -- dried
2 tablespoon mustard seeds
3 scallions -- finely chopped
1 teaspoon salt
1 teaspoon black pepper
2 limes -- juice of
1/4 cup mustard -- cheap prepared
2 tablespoon orange juice
2 tablespoon white vinegar
6 chicken leg quarter
Instructions:
Combine all the rub ingredients in a food processor, or blender, and
blend them into a paste, making sure that all the ingredients are
fully integrated. The paste should be approximately the consistency
of a thick tomato sauce. If it is too thick, thin it out with a little
more white vinegar. Cover the paste and let it sit n the refrigerator
for at least 2 hours for the flavors to blend together. Overnight
is the ideal amount of time to give them to get acquainted. (**NOTE**
If you want to avoid making a fresh batch every time you make this
dish, you can multiply the amount of paste easily. Don't worry about
it going bad, since it keeps almost indefinitely.) Rub the chicken
leg quarters with paste and place them on the grill over very low
heat. If you have a covered cooker, put the coals to one side and
the chicken on the other, and cover. Cook about 1 hour without a cover
or 1/2 hour if covered. The key here is to use a very low heat. You
need to be patient and give yourself plenty of time. The chicken is
technically done when the meat is opaque and the juices run clear.
However, the ideal is about 10-15 minutes past that point, when the
meat pulls away from the bone easily. It is very hard to overcook
this. In fact you can only screw it up if you burn the paste by having
the heat too high. The longer the chicken stays on the grill, the
more superior the smoky flavor. After cooking, separate the leg from
the thigh by cutting at the natural joint between them. Serve one
leg or thigh per person accompanied by a few spoonfuls of Banana-guava
ketchup. Serves 4 as an entree or 6 as a light meal.
