Ingredients

• 10 lg. South Bonnet Chile
• 3 scallions (substitute)
• 1/4 tsp. lime juice (fresh)
• 1/4 tsp. yellow mustard
• 2 tbsp. white wine vinegar
• 2 tbsp. each rosemary, basil, thyme
• 2 tbsp. mustard seeds and parsley
• 1 tsp. salt and pepper
• 6 whole chicken legs

Directions

1. Puree chile (or scallions) and all other ingredients, except chicken, to a paste. Refrigerate for 2 hours. Submerge chicken legs in mixture and be sure it is coated well. Then grill chicken legs over very low heat for 40-50 minutes.

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