Ingredients
2
cups finely chopped scallion
2
Scotch bonnet or habañero chilies, seeded and minced (wear rubber gloves) plus, if desired, additional Scotch bonnet chilies for garnish
3
tsp English-style dry mustard
2
bay leaves, center ribs discarded and the leaves crumbled
1
1/2 tsp dried thyme, crumbled
5
pounds chicken parts, the wing tips discarded
vegetable oil for brushing the grill
Directions
2.
In a food processor or blender purée 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.
3.
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.
4.
On an oiled rack set 4 to 6 inches over glowing coals grill the chicken, in batches if necessary, and covere 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.
5.
Gourmet, February 1993
7.
This recipe appeared on our TV show
New-York Restaurants
