JasonMansfield
New member
Labor Day was the chance for the real serious inaugural grill on my freshly restored and modified Genesis 2. Of course it had to be 105-degrees out. Ugh. Marinated skin-on bone-in thighs and a few legs overnight in orange zest & juice, lemon juice, salt, pepper, sugar, garlic salt, olive oil. I have a tendency to overcook chicken so the marinade was helpful and thighs are forgiving. The skin got crispy until I sauced. I was worried the citrus marinade wouldn’t go well with the chipotle based sauce, but it was all great. The orange really shined through.
A little watermelon salad helped keep us cool (well, that and the A/C).
A little watermelon salad helped keep us cool (well, that and the A/C).
