8 habanero chile coarsely chopped
2 tablespoon prepared yellow mustard
2 tablespoon fresh rosemary
2 tablespoon fresh basil
2 tablespoon fresh thyme
1/3 cup green onion, chopped
1 clove garlic, quartered
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoon lime juice
4 bone-in chicken breasts or thighs with legs attached
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.
Makes 4 servings