Lime Herb Marinade

This is a spicy and tangy recipe which is well-suited for poultry. The lime juice is key.

5 oz Scotch Bonnet chilis (or other hot chili, like serrano)
2 Tbsp. fresh rosemary, chopped
2 Tbsp. fresh basil, chopped
2 Tbsp. fresh thyme, chopped
2 Tbsp. fresh parsley, chopped
2 Tbsp. mustard seed
¼ cup lime juice, freshly squeezed
2 Tbsp. orange juice, freshly squeezed
2 tsp. sea salt
2 Tbsp. white vinegar

Purée the ingredients in a blender and use for marinade for about 2 lbs of meat.

I marinate the meat overnight if at all possible and grill it over indirect heat.