Ingredients
- 3220 make the marinade in a food processor
- 2 garlic (cloves chopped)
- 2 duty resealable plastic bags (heavy)
- 2 chilies
- 2 bay leaves center ribs
- 2 scotch bonnet
- 1 marinade
- 2,100 gr chicken parts the wing tips
- 270 gr scallion (finely chopped)
- 30 ml lime juice (fresh)
- 30 ml soy sauce
- 16 ml english-style dry mustard
- 16 ml scotch bonnet pepper sauce if desired (plus)
- 10 gr allspice (ground)
- 8 gr salt
- 8 gr sugar
- 3 gr thyme crumbled (dried)
- 3 gr cinnamon
On an oiled rack set 4 to 15 cm 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.
