Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c 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 tb Soy sauce
2 tb Fresh lime juice
5 ts Ground allspice
3 ts English-style dry mustard
2 Bay leaves, center ribs
Discarded and the leaves
Crumbled
2 Garlic cloves, chopped
1 tb Salt
2 ts Sugar
1 1/2 ts Dried thyme, crumbled
1 ts Cinnamon
5 lb 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.

Yield: 10 servings as part of a buffet

COOKING LIVE SHOW #CL8909

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