Ingredients
- 5 oz Scotch Bonnet chilis (or other hot chili, like serrano)
- 2 tablespoons fresh rosemary
- 2 tablespoons fresh basil
- 2 tablespoons fresh thyme
- 2 tablespoons fresh parsley
- 2 tablespoons mustard seed
- 1/4 cup lime juice
- 2 tablespoons orange juice
- 2 tsp salt
- 2 tablespoons white vinegar
Directions
Puree the ingredients in a blender and use for marinade for about 2 lb. of meat:
I marinate the meat overnight if at all possible and grill it over indirect heat.
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Submitted 6/13/05.
Source: http://recipes.alastra.com/marinades/chicken26.htm
Submitted By: Spike Smith
spike95@aol.com
Hot & spicy marinade for grilled chicken