Recipe By : Cooking Live Show #CL8909
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
for the marinade:
2 cups finely chopped scallion
2 scotch bonnet or habanero chilies -- seeded
and minced
-- (wear rubber
gloves) -- or 1 tablespoon
-- scotch bonnet
-- pepper
sauce* plus -- if desired,
-- additional scotch
-- bonnet chilies for
-- garnish
2 tablespoons soy sauce
2 tablespoons fresh lime juice
5 teaspoons ground allspice
3 teaspoons english-style dry mustard
2 bay leaves -- center ribs
-- discarded and the
-- leaves crumbled
2 garlic cloves -- chopped
1 tablespoon salt
2 teaspoons sugar
1 1/2 teaspoon dried thyme -- crumbled
1 teaspoon cinnamon
5 pounds chicken parts -- the wing tips
-- discarded
vegetable oil for brushing the grill
*available by mail order from "Mo Hotta-Mo Betta", P.O. Box 4136, San
Luis Obispo, CA 93403, Tel. (800) 462-3220
Make the marinade: In a food processor or blender puree the scallion,
the 2 chilies, the soy sauce, the lime juice, the allspice, the
mustard, the bay leaves, the garlic, the salt, the sugar, the thyme
and the cinnamon.
Divide the chicken parts between 2 heavy-duty resealable plastic bags
and spoon the marinade over them, coating them well. Seal the bags,
pressing out the excess air, and let the chicken marinate, chilled,
turning the bags over several times, for at least 24 hours and up to 2
days.
On an oiled rack set 4 to 6 inches over glowing coals grill the
chicken, in batches if necessary and covered if possible, for 10 to 15
minutes on each side, or until it is cooked through. Transfer the
chicken as it is cooked with tongs to a heated platter, keep it warm,
covered loosely with foil, and garnish the platter with the additional
chilies.
