Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 9 pounds | Chicken drumettes |
| 1 teaspoon | Cayenne pepper |
| 15 mediums | Green onions; cut in 2\" pieces |
| 10 mediums | Bay leaves; crumbled |
| 8 \N | Cloves garlic; sliced |
| ¼ cup | Red garlic wine vinegar |
| 1 small | Yellow onion; chopped |
| 5 \N | Jalapenos; chopped fine |
| 2 tablespoons | Ground allspice |
| ½ teaspoon | Oregano |
| 4 teaspoons | Dried thyme |
| 2 teaspoons | Salt |
| 1 teaspoon | Black pepper |
| ½ cup | Olive oil |
Place chicken drumettes in a large bowl. Put remaining ingredients in food processor and process until thick. Spoon onto chicken and mix well.
Refrigerate 12-24 hours, stirring occasionally. Put chicken with marinade in a large casserole and bake at 350 degrees for 20 minutes. Stir after 10 minutes of baking. Then spread chicken on a cookie sheet and broil for 5-7 minutes on each side. Serve in a crockpot to keep warm.
Posted to CHILE-HEADS DIGEST by Myron Menaker <myronm@...> on May 16, 1999, converted by MM_Buster v2.0l.