JAMAICAN JERK CHICKEN

INVENTORY ITEMS AND AMOUNTS
10 - pureed Scotch Bonnet Chile Peppers / SUBS: 15 hot chilies or 1/4 cup Caribbean hot sauce
2 Tbs. dried rosemary
2 Tbs. chopped parsley
2 Tbs. Basil
2 Tbs. Thyme
2 Tbs. mustard seeds
3 finely chopped scallions
1 tsp. Salt
1 tsp. black pepper
Juice of 2 limes
1/4 cup yellow mustard
2 Tbs. orange juice
2 Tbs. white vinegar
2 chicken quartered

PREPARATION
Add all ingredients (except chicken)in a food processor or blender. Blend into a paste Cover and refrigerate for at least 2 hrs. Rub chicken with paste and cook over low to med. heat. For added flavor you can marinate the chicken in some of the paste.