5 lbs. chicken parts, the wing tips discarded vegetable oil for brushing the grill *available by mail order from Mo Hotta-Mo Betta, P. 0. Box 4136, San Luis Obispo, CA 93403, Tel. (800) 462-3220 Make the marinade: In a food processor or blender puree the scallion, the 2 chilies, the soy sauce, the lime juice, the allspice, the mustard, the bay leaves, the garlic, the salt, the sugar, the thyme, and the cinnamon. Divide the chicken parts between 2 heavy-duty resealable plastic bags and spoon the marinade over them, coating them well. Seal the bags, pressing out the excess air, and let the chicken marinate, chilled, turning the bags over several times, for at least 24 hours and up to 2 days. On an oiled rack set 4 to 6 inches over glowing coals grill the chicken, in batches if necessary and covered if possible, for 10 to 15 minutes on each side, or until it is cooked through. Transfer the chicken as it is cooked with tongs to a heated platter, keep it warm, covered loosely with foil, and garnish the platter with the additional chilies. Serve with yellow rice, recipe follows. Serves 10 as part of a buffet. YELLOW RICE 2 cups unconverted long grain rice 2 tablespoons olive oil 3-1/2 cups water 2 teaspoons salt 1 teaspoon turmeric In a large bowl wash the rice in several changes of cold water until the water runs clear and drain it well in a large sieve. In a large heavy saucepan heat the oil over moderately high heat until it is hot but not smoking, add the rice, and saute it, stirring, for 1 to 2 minutes, or until it begins to turn opaque and is coated well. Add the water, the salt, and the turmeric and boil the rice, uncovered and without stirring, until the surface of the rice is covered with steam holes and the grains on the top appear dry (about 8 to 10 minutes). Reduce the heat to as low as possible, cover the pan with a tight-fitting lid, and cook the rice for 15 minutes. Remove the pan from the heat and let the rice stand, covered, for 5 minutes. Fluff the rice with a fork and transfer it to a heated serving dish. Serves 10. chick 66