Title: Jamaican Jerk Chicken
Categories: None
Yield: 1 servings

8 Habanero chile coarsely
-chopped
2 tb Prepared yellow mustard
2 tb Fresh rosemary
2 tb Fresh basil
2 tb Fresh thyme
1/3 c Green onion; chopped
1 Clove garlic; quartered
1 ts Salt
1/4 ts Pepper
2 tb Lime juice
4 Bone-in chicken breasts or
-thighs with legs attached

Here's the one I found from www.cookbooks.com:

In a small food processor or blender, mix chipped chile 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

Just so you know I am submitting this recipe that I found on the back of a
package of Dried Habanero Peppers. The recipe you had for Jerk chicken was
kinda bland, this one is a more lively.

Posted to bbq-digest by "Jason Creager" on Oct 30,
1999, converted by MM_Buster v2.0l.