Barbados Pepper Sauce Chicken

Marinade

• • 6 chicken leg quarters (or thighs and drumsticks)
• • 1/4 cup lime juice
• • 4 cloves garlic, minced
• • 2 tbsp fresh thyme leaves
• • 2 tbsp vegetable oil
• • 1 tsp paprika
• • Salt and black pepper to taste

Bajan Pepper Sauce

• • 6 scotch bonnet peppers, seeded
• • 1/2 cup yellow mustard
• • 1/4 cup white vinegar
• • 3 cloves garlic
• • 1 small onion, chopped
• • 2 tbsp lime juice
• • 1 tbsp brown sugar
• • 1 tsp turmeric
• • Salt to taste

Instructions

1. 1. Marinate chicken: Combine lime juice, garlic, thyme, oil, paprika, salt, and pepper. Rub all over chicken. Refrigerate 2-4 hours.
2. 2. Make pepper sauce: In a blender, combine scotch bonnets, mustard, vinegar, garlic, onion, lime juice, brown sugar, turmeric, and salt. Blend until smooth.
3. 3. Simmer sauce: Transfer to a small pot and simmer 10 minutes to meld flavors. Let cool.
4. 4. Preheat grill: Heat grill to medium-high (375-400°F).
5. 5. Grill chicken: Remove chicken from marinade and pat dry. Grill 8-10 minutes per side until internal temperature reaches 165°F.
6. 6. Baste: During last 5 minutes of cooking, brush chicken with pepper sauce.
7. 7. Rest: Let chicken rest 5 minutes before serving.
8. 8. Serve: Serve with extra pepper sauce on the side, rice and peas, and coleslaw.