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Chicken: Cecil's Jerk Chicken

Source of Recipe

unknown


List of Ingredients

1/4 cup Caribbean hot sauce -- -- or
10 Habanero chiles -- pureed in
1/4 cup Yellow mustard
2 tablespoons Dried rosemary
2 tablespoons Dried basil
3 Scallions
1 teaspoon Salt
Juice of 2 limes
2 tablespoons White vinegar
2 tablespoons Parsley
2 tablespoons Dried thyme
2 tablespoons Mustard seed
1 teaspoon Black pepper
2 tablespoons Orange juice
6 Chicken thighs -- w/legs Attached



Recipe

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 but paste will burn if heat is too high. The longer the chicken stays on the grill, the more superior the smoky flavor.