| | Directions | | In a food processor fitted with a steel blade, place all of the ingredients except the chicken. Process for 30 seconds, forming a ,paste. Scrape the sides at least once during the processing. Place the chicken in a bowl, covering it with the paste. Force the paste into any crevices in the chicken. Marinate for 4 to 6 hours. Preheat the oven to 375 degrees F. Place the chicken in a baking dish in a single layer and bake for 45 minutes, until the meat pulls easily from the bone. Turn the chicken after 20 minutes and baste with the pan juices. Serve with rice, and curried vegetables. |
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| Ingredients | | - |  | 10 green onions, chopped |
| - | | 1 medium-size onion, diced |
| - | | 1 bell pepper, seeded and diced |
| - | | 1 Scotch bonnet pepper or jalapeno pepper, seeded and minced |
| - | | 3 cloves garlic, minced |
| - | | 2 tablespoons Butter, softened |
| - | | 1 tablespoon fresh thyme leaves |
| - | | 1 tablespoon minced fresh parsley |
| - | | 1/4 cup lime juice |
| - | | 1/4 teaspoon salt |
| - | | 1/4 teaspoon freshly ground pepper |
| - | | 4 chicken thighs |
| - | | 4 chicken drumsticks |
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