-
1
Combine habaneros with mustard.
-
2
Combine with remaining ingredients, except chicken in food processor or blender, and blend into a paste, making sure that the ingredients are all fully integrated.
-
3
The paste should be the consistency of a thick tomato sauce.
-
4
If it's too thick, thin it with a little more white vinegar.
-
5
Cover the paste and let it sit in the refrigerator for at least 2 hours, but not more that 2 weeks, for the flavors to blend together.
-
6
Overnight is ideal.
-
7
Rub the chicken with the paste and let sit in the refrigerator for 2 hours (the longer you let it sit, the hotter the chicken).
-
8
Grill over a very low heat.
-
9
Or if you have a covered cooker, use the indirect method (put the coals around the sides and the chicken in the middle and cover).
-
10
(A Webber grill works best).
-
11
Mesquite is a good wood to use, but hickory or pecan are just fine.
-
12
Cook about 1 hr without a cover or 3/4 hr if covered.
-
13
When pierced, the juices should run clear.
-
14
The key here is to use a very low heat.
-
15
Be patient.
-
16
The only way to mess it up is if you burn the paste by having the heat too high.
-
17
The longer the chicken stays on the grill, the more superior the smoky flavor.
-
18
NOTE: Be sure to wear rubber gloves, or protect your hands with baggies when working with habenaros.
