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

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.