Jamaican Jerk Chicken

posted by Pat T 09-18-98 6:25 AM

Jamaican Jerk Chicken

8 habanero chiles, coarsely chopped
2 tbsp. prepared yellow mustard
2 tbsp. fresh rosemary
2 tbsp. fresh basil
2 tbsp. fresh thyme
1/3 cup green onion, chopped
1 clove garlic, quartered
1 tsp. salt
1/4 tsp. pepper
2 tbsp. lime juice
4 bone-in chicken breasts or thighs with legs attached

In a small food processor or blender, mix chopped chiles 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

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