inbae’s kitchen | i n b a e b a y . c o m

This recipe is from Epicurious, and I ended up doing just the chicken, and also toned down the spice level to cater to the entire party group. Everyone at the grill party loved this too. I added a little bit more olive oil than specified, which made the wet rub more wet and thus easy to manipulate when marinating the meat beforehand. Lastly, I doubled the serving by making this recipe as a side instead of main dish.

Serves six:

• 6 tablespoons olive oil
• 5 Scotch bonnet chiles with seeds, chopped (wear gloves when handling chiles)
• 2 scallions, green and white parts, chopped (about 3 tablespoons)
• 1/4 cup dried thyme
• 1 tablespoon dry mustard
• 1 tablespoon kosher salt
• 1 tablespoon freshly ground black pepper
• 12 boneless, skin-on chicken breasts (buy bone-in breasts and cut meat from bone)

In blender or food processor, purée oil, chiles, scallions, thyme, dry mustard, salt, and pepper until smooth. Arrange chicken in large glass baking dish and coat on all sides with paste. Cover and refrigerate at least 1 hour and up to 4 hours. Grill well-done in medium heat.