10 habanero chile peppers, pureed |
6 tablespoons mustard seeds |
4 tablespoons dried rosemary |
4 tablespoons chopped fresh flat-leaf parsley |
4 tablespoons dried basil |
4 tablespoons dried thyme |
6 scallions, chopped |
2 teaspoons kosher salt |
2 teaspoons coarsely ground black pepper |
1/2 cup yellow mustard |
6 tablespoons orange juice |
2 tablespoons lime juice |
2 tablespoons cider vinegar |
2 cans beer |
2 whole chickens, 3 1/2 pounds each |
martin's bar-b-que joint jamaican jerk paste |