1/4 c  Inner Beauty, or other
-Caribbean hot sauce, OR
10    Scotch bonnet chile; pureed
-OR
15    Chile, fresh; your favorite
2 tb Rosemary, dried
2 tb Parsley; chopped
2 tb Basil, dried
2 tb Thyme, dried
2 tb Mustard seeds
3    Scallions; finely chopped
1 ts Salt
1 ts Black pepper
Juice of 2 limes
1/4 c  Mustard, cheap prepared
2 tb Orange juice
2 tb White vinegar
6    Chicken leg quarter

Combine all the rub ingredients in a food processor, or blender, and blend
them into a paste, making sure that all the ingredients are fully
integrated. The paste should be approximately the consistency of a thick
tomato sauce. If it is too thick, thin it out with a little more white
viegar. Cover the paste and let it sit n the refrigerator for at least 2
hours for the flavors to blend together. Overnight is the ideal amount of
time to give them to get acquainted.

(**NOTE** If you want to avoid making a fresh batch every time you make
this dish, you can multiply the amount of paste easily. Dont worry about
it going bad, since it keeps almost indefinitely.)

Rub the chicken leg quarters with paste and place them on the grill over
very low heat. If you have a covered cooker, put the coals to one side and
the chicken on the other, and cover.

Cook about 1 hour without a cover or 1/2 hour if covered. The key here is
to use a very low heat. You need to be patient and give yourself plenty of
time. The chicken is technically done when the meat is opaque and the
juices run clear. However, the ideal is about 10-15 minutes past that
point, when the meat pulls away from the bone easily. It is very hard to
overcook this. In fact you can only screw it up if you burn the paste by
having the heat too high. The longer the chicken stays on the grill, the
more superior the smoky flavor. After cooking, separate the leg from the
thigh by cutting at the natural joint between them. Serve one leg or thigh
per person accompanied by a few spoonfuls of Banana-guava ketchup.

Serves 4 as an entree or 6 as a light meal.