Ingredients: 8 habanero chile coarsely chopped 2 tablespoon prepared yellow mustard 2 tablespoon fresh rosemary 2 tablespoon fresh basil 2 tablespoon fresh thyme 1/3 cup green onion, chopped 1 clove garlic, quartered 1 tsp. salt 1/4 tsp. pepper 2 tablespoon lime juice 4 bone-in chicken breasts or thighs with legs attached

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In a small food processor or blender, mix chipped chile and all ingredients except chicken; blend well. Arrange chicken in a non-metal dish. Brush 3/4 of the mixture over chicken; cover. Refrigerate chicken and leftover chile mixture for 2 to 6 hours.

Arrange chicken pieces on broiler pan or grill. Grill or broil chicken 4 inches from heat for 25 to 30 minutes, or until juices run clear, turning once, and brushing with remaining chile mixture.