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INGREDIENTS |
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3 Scotch bonnet peppers diced and pureed |
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2 tbsp Rosemary dried |
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2 tbsp Parsley chopped |
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2 tbsp Basil dried |
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2 tbsp Thyme dried |
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3 Escallions finely chopped |
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1 tsp Salt |
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1 tsp Black pepper |
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2 limes Juiced |
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2 tbsp Orange juice |
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2 tbsp White vinegar |
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6 Chicken leg quarters |
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PREPARATION |
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1. 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. |
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2. 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. |
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3. Cover the paste
and let it sit n the refrigerator for at least 2 hours for the flavors
to blend together. |
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4. Rub the chicken
leg quarters with paste and place them on the grill over very low heat. |
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5. If you have a
covered cooker, put the coals to one side and the chicken on the other,
and cover. Cook about 1 hour without a cover or ½ hour if covered using
a very low heat. |
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6. After cooking,
separate the leg from the thigh by cutting at the natural joint between
them. Serve one leg or thigh per person accompanied by a few spoonfuls
of a Jamaican sauce. |
