Posted by RF at 6:53pm May 22 '12mmmmm, droool. i made this sunday night and it came out awesome. better than i even expected. ive been wanting to do some barbecue for a while now, even since i came across a book on barbecuing on amazon and read what i could of the preview. we were out at a walmart in jersey a couple weeks ago, so i picked up a bag of hardwood lump charcoal (which is much better than the processed briquettes) and a bag of mesquite wood chips. The weather on sunday was perfect, so i broke out the grill. i forgot to marinate the chicken the night before, but it was still really good marinating for only a couple hours. the mesquite wood chips also added a really nice flavor, i cant wait to cook with em again. besides the chicken, i also made turkey legs rubbed with rosemary and thyme, sweet potatoes, corn and zuccini. the chicken was far and away the best though. i made four legs, intending at least two or three as leftovers, but there was only one left.
the marinade:
1/4 cup tequila
1/2 cup lime juice
tbsp sriracha hot sauce
tbsp+ jarred minced garlic, with some of the juice
salt/pepper
marinate four or five chicken legs overnight
two or three hours before grilling, put a double handful of mesquite wood chips (or enough to put a light covering over the coals) into water to soak. (i also forgot about this, and ended up soaking them only a half hour or so. oops. still seemed to work good.)
when ready to grill, light the charcoal and let it ash over. (chimney starters work great for this.) spread the coals over the bottom of grill, and put the mesquite chips (but not the water, obviously...) spread out on top. if youre new to hardwood lump charcoal, its not as much as it looks like once its lit, so use a bit more than you think you need. i ended up having to add more in the middle.
once it starts smoking nicely, put the chicken on the grill, skin side up. sprinkle with a little more salt and pepper. leave for 30 minutes. flip then leave for another 20 min or so, or until done.
try to resist eating it all...
the marinade:
1/4 cup tequila
1/2 cup lime juice
tbsp sriracha hot sauce
tbsp+ jarred minced garlic, with some of the juice
salt/pepper
marinate four or five chicken legs overnight
two or three hours before grilling, put a double handful of mesquite wood chips (or enough to put a light covering over the coals) into water to soak. (i also forgot about this, and ended up soaking them only a half hour or so. oops. still seemed to work good.)
when ready to grill, light the charcoal and let it ash over. (chimney starters work great for this.) spread the coals over the bottom of grill, and put the mesquite chips (but not the water, obviously...) spread out on top. if youre new to hardwood lump charcoal, its not as much as it looks like once its lit, so use a bit more than you think you need. i ended up having to add more in the middle.
once it starts smoking nicely, put the chicken on the grill, skin side up. sprinkle with a little more salt and pepper. leave for 30 minutes. flip then leave for another 20 min or so, or until done.
try to resist eating it all...