8 habaneros (seeded or not, your call)
2 sprigs thyme
2 Tbsp chopped fresh ginger root
1 tsp whole allspice
4 Tbsp soy sauce
1 clove garlic
1 med onion (chopped)
2 green onions (chopped)

Combine all of the above in blender and blend on hi for 3 minutes or until liquified. Pour over 2-4 lbs chicken (I prefer wings) and marinate overnight in fridge.

Grill the chicken over hot lump charcoal.

I have never had anybody fail to love this stuff. I made 9 lbs for a party I threw last night and they got devoured.

If I'm cooking for mixed company, I usually seed all the habs for a nice warm finish. If I'm cooking for pepperheads, I'll leave the seeds in up to 4 of the habs for a good sinus clearing.

Habanero = Scotch Bonnet

They're closely related, but different.

Habaneros and their kin are varieties of Capsicum chinense, which is one of the five domesticated species of peppers. As is true with the rest of the peppers, the nomenclature of the chinense species is highly confusing. There are three major difficulties: a misnamed species, the misuse of the word "habanero," and a confusing number of common names.

The species was misnamed Capsicum chinense in 1776 by Nikolaus von Jacquin, a Dutch physician who collected plants in the Caribbean for Emperor Francis I from 1754 to 1759. Jacquin, who first described the species as "chinense" in his work, Hortus botanicus vindobonensis, wrote, mysteriously, "I have taken the plant's name from its homeland," which was dead wrong. We are now stuck with a totally inaccurate species name of a supposedly Chinese pepper that's not from China but from the Caribbean and South America.

The second nomenclature problem is with the word habanero (sometimes erroneously spelled habañero), when it is used in English to represent the entire chinense species. That appellation is a misnomer because there are dozens--if not hundreds--of pod types within the species, and the Spanish name habanero technically refers to a specific pod type from the Yucatán Peninsula. But because consumers in the United States were familiar with the Mexican peppers, habanero became the buzz word for the species--even to the point where writers were calling the Scotch bonnet a type of "habanero." Wrong. The Scotch bonnet and habanero are different pod types of the same species. Despite all this logic, we admit that the word habanero has come into common usage as the generic term for the species--and that is why we use it in that manner. The third nomenclature problem is a plethora of common names ranging from Scotch bonnet to bonney pepper to bonda man Jacques to Congo pepper.

But what about the Cuban connection? Isn't that the origin of habanero, meaning "from Havana"? Pepper experts have long debated the possible Cuban origin for the habaneros that are grown today in the Yucatán Peninsula of Mexico and Belize. Mexican horticulturists Cancino Laborde and P. Pozo Compodonico stated that the habanero is the only pepper in Yucatán without a Mayan name, which would indicate that it was imported. We have grown out seeds from Cuban immigrants which turned into the familiar orange habaneros, another indication of their Cuban origin.

http://www.fiery-foods.com/dave/profile_hab.html

scotch bonnet, habanero, whatever. It's good sheit.

i have to bbq for 30+ adults for a YMCA gathering this weekend.....i'm gonna give this recipe a try.......if it all goes well, i shall claim the recipe as my own........

flavor, baby.

Thank you Cliff Clavin for the habanero discussion.

Kramer:

Try it. If it wasn't that good, I wouldn't have posted it. I'm not afraid of you testing my recipe.

Unless, of course, you're a ****ty cook.

Worlds Best Jerk Chicken

I can only imagine how much time it took you to compare your recipe with every other recipe in existence to secure this title.

You're right, Frisco. I have done little else with my life.