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Jamaican Jerk Chicken
by Melody Murrhee
serves: 6
  This is a great reciep with alot of flavor.
Ingredients:
  10   chiles
  3   scallions, finely chopped
  1/4 cup   yellow mustard
  1/4 cup   lime juice
  2 tbls   orange juice
  2 tbls   white vinegar, more if needed
  2 tbls   dried rosemary
  2 tbls   dried basil
  2 tbls   dried thyme
  2 tbls   dried parsley
  2 tbsp   mustard seeds
  1 tsp   salt
  1 tsp   ground black pepper
  6   thighs or breasts, boneless, skinnless
Directions:
  1. In a blender, combine the chiles, scallions, mustard, lime, orange juices, vinegars, herbs, mustard seeds, salt, and pepper and process to a thick paste. If the paste seems too thick, thin with a little more vinegar. Transfer to a nonreactive cotainer. cover and refrigerate for at least 2 hours.

2. Prepare grill or oven.

3. Generously rub the chicken wit the seasoning paste. Grill, uncovered, over a very low fire for about 1 hour, or until chicken easily pulls away from the bone. (If the heat is properly low, the chicken will not burn or dry out.)