This Chicken is a Real Jerk

If you've never had a jerked chicken, you are missing out. Don't let the habaneros scare you. This is a spicy recipe to be sure, but not so hot you won't be able to eat it--unless you just plain don't like hot, spicy food.

• Ready In: 1 hr 15 mins
• Serves: 6

Ingredients

• 10  habaneros (minced)
• 1⁄4 cup mustard
• 1  tablespoon ground allspice
• 2  tablespoons dried rosemary
• 2  tablespoons dried basil
• 3  scallions
• 1  teaspoon salt
• 3  tablespoons lime juice (juice of two limes)
• 2  tablespoons white vinegar
• 2  tablespoons parsley
• 2  tablespoons dried thyme
• 2  tablespoons mustard seeds
• 1  teaspoon black pepper
• 6  chicken quarters (thighs with legs)

Directions

1. Combine habaneros with mustard.
2. Combine with remaining 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 it's too thick, thin it with a little more white vinegar.
3. 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.
4. Rub the chicken with the paste and let sit in the refrigerator for 2 hours (the longer you let it sit, the hotter the chicken).
5. Grill over a very low heat. Or if you have a covered cooker, use the indirect method (put the coals around the sides and the chicken in the middle and cover). (A Webber grill works best). Mesquite is a good wood to use, but hickory or pecan are just fine.
6. Cook about 1 hr without a cover or 3/4 hr if covered. When pierced, the juices should run clear. The key here is to use a very low heat. Be patient. The only way to mess it up is 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.
7. NOTE: Be sure to wear rubber gloves, or protect your hands with baggies when working with habenaros.