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| Chef: Adam Cutsinger | |
| Food Mood: Poultry and Game | |
| Cuisine: Barbecue | |
Servings: |
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Ingredients |
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| 1/2 C. olive oil 1/4 C. lemon or lime juice 1 T. fresh thyme 1 T. fresh rosemary 1/2 tsp. lemon or lime zest 1/2 t. cumin seeds 1/2 t. peppercorns 4 garlic cloves minced 1/2 onion diced 1/2 C. fresh orange juice 2 T. white wine vinegar 2 canned chipotle chiles 2t. juice from the chiles 1 t. salt |
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Method |
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| Toast cumin seeds and peppercorns in a skillet over high heat. Transfer to a blender and grind the spices fine. Add the rest of the ingredients and puree until smooth. Transfer to a saucepan and cook for 15 minutes over low heat. Cool before using on food. Soak legs and thighs in marinade overnight. Preheat grill and set legs and thighs on rack. Cook over indirect heat for about an hour, until the internal temperature reaches 165 F. |
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