Jamaican Jerk Pit Chicken (Backyard Style)

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10 habanero chile peppers, pureed

6 tablespoons mustard seeds

4 tablespoons dried rosemary

4 tablespoons chopped fresh flat-leaf parsley

4 tablespoons dried basil

4 tablespoons dried thyme

6 scallions, chopped

2 teaspoons kosher salt

2 teaspoons coarsely ground black pepper

1/2 cup yellow mustard

6 tablespoons orange juice

2 tablespoons lime juice

2 tablespoons cider vinegar

2 cans beer

2 whole chickens, 3 1/2 pounds each

Martin's bar-b-que joint Jamaican jerk paste

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