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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 8 | Habanero chile coarsely chopped |
| 2 Esslöffel | Prepared yellow mustard |
| 2 Esslöffel | rosemary fresh |
| 2 Esslöffel | basil fresh |
| 2 Esslöffel | thyme fresh |
| 1/3 Tasse | green onion chopped |
| 1 | Clove garlic; quartered |
| 1 Teelöffel | salt |
| 1/4 Teelöffel | pepper |
| 2 Esslöffel | lime juice |
| 4 | Bone-in chicken breasts or thighs with legs attached |
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Here's the one I found from www. Cookbooks. Com:
In a small food processor or blender, mix chipped chile and all ingredients
except chicken; blend well. Arrange chicken in a non-metal dish. Brush 3/4 of the mixture over chicken; cover. Refrigerate chicken and leftover chile
mixture for 2 to 6 hours. Arrange chicken pieces on broiler pan or grill.
Grill or broil chicken 4 inches from heat for 25 to 30 minutes, or until juices run clear, turning once, and brushing with remaining chile mixture.
Just so you know I am submitting this recipe that I found on the back of a package of Dried Habanero Peppers. The recipe you had for Jerk chicken was kinda bland, this one is a more lively.
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