Jamaican Jerk Chicken
|Dried habanero chile||1 , reconstituted, seeded and coarsely chopped|
|Prepared yellow mustard||30 Milliliter (2 Tablespoons)|
|Rosemary||30 Milliliter (2 Tablespoons)|
|Basil||30 Milliliter (2 Tablespoons)|
|Thyme||30 Milliliter (2 Tablespoons)|
|Chopped green onion||80 Milliliter (1/3 Cup)|
|Garlic||1 Clove (5 gm), quartered|
|Lime juice||30 Milliliter (2 Tablespoons)|
|Chicken breasts/Thighs with legs attached, skinless||4 (Bone In)|
In a small food processor or blender, mix chopped chile and all ingredients except chicken; blend well.
Arrange chicken in a nonmetal dish.
Brush 3/4 of the mixture over the chicken; cover.
Refrigerate chicken and leftover chile mixture for 2-6 hours.
Arrange chicken pieces on broiler pan or grill.
Grill or broil chicken, 4 inches from heat, for 25-30 minutes, or until juices run clear, turning once and brushing with remaining chile mixture.