Cecil's Jerk Chicken

Recipe Ingredients

10		Habaneros - pureed in 1/4 cup mustard
1 tablespoon	15ml	Ground allspice
2 tablespoons	30ml	Dried rosemary
2 tablespoons	30ml	Dried basil
3		Scallions
1 teaspoon	5ml	Salt
		Two limes - juice of
2 tablespoons	30ml	White vinegar
2 tablespoons	30ml	Parsley
2 tablespoons	30ml	Dried thyme
2 tablespoons	30ml	Mustard seed
1 teaspoon	5ml	Black pepper
6		Chicken thighs with legs - chopped

Recipe 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.

Source:
Contributed By Frank Boyer

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