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      RECIPE TITLE "Jamaican Chicken" Author: Kathy B.

    serves4/5 people time 70 min. difficult


    1/4 c Caribbean hot sauce, or 10 pureed Scotch;
    Bonnet chili peppers (or substitute 15 of your favorite fresh chili peppers);
    2 T dried rosemary;
    2 T parsley, chopped;
    2 T dried basil;
    2 T dried thyme;
    2 T mustard seeds;
    3 Scallions, finely chopped;
    1 t salt; 1 t black pepper;
    Juice of 2 limes;
    1/4 c cheap yellow mustard;
    2 T orange juice;
    2 T white vinegar;
    6 chicken thighs with legs attached.

    Combine all the rub ingredients in a food processor or blender, and blend them into a paste, making sure that all the ingredients are fully integrated. The paste should be approximately the consistency of a thick tomato sauce. If it is too thick, thin it out with a little more white vinegar. Cover and let rub sit in the refrigerator for at least 2 hours to allow flavors to blend together. (Note: This stuff will keep indefinitely so feel free to make up a large batch & leave in the refrigerator in a jar.) Rub the chicken pieces with the paste and place them on the grill over very low heat. If you have a covered cooker, put the coals to one side, the chicken on the other, and cover. Cook about 1 hour without a cover or 1/2 hour if covered. The key here is to use a very low heat. You need to be patient and give yourself plenty of time. The chicken is technically done when the meat is opaque and the juices run clear. However, the ideal is about 10 to 15 minutes past that point, when the meat pulls away from the bone easily. It is very hard to overcook this. In fact you can only screw it up if you burn the paste by having the heat too high. The longer the chicken stays on the grill, the more superior the smoky flavor.

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