Mike Coffman
TVWBB Olympian
I adapted my recipe from this video made by Greg at Ballistic BBQ. Most of it is what he did,
except I changed the amounts and type of chili powders, the garlic and added more orange
juice and lime juice.
Marinade:
1-Tbsp. Penzeys ground ancho chili powder
1-Tbsp. Penzeys 3000 chili powder
1 Tbsp. dried oregano
1 tsp. ground cumin
1/4 tsp. ground cinnamon
6 spicy pickled garlic cloves, minced
3 Tbsp. apple cider vinegar
1/2 cup orange juice
1/3 cup lime juice
1 tsp. kosher salt
In a small bowl, mix all ingredients together. Pour the marinade over the chicken and refrigerate
for at least 2 hours. I went 6 hours in the marinade. He used a whole chicken, I used leg quarters.
Out of the marinade and coming up to room temperature while the Performer is coming up to temp.
Put onto the Performer with a chunk of peach and a chunk of apricot wood, using RO lump charcoal.
45 minutes later the chicken was at an internal of 175 and given a quick shot of direct fire to crisp
up (and in this case burn) the skin.
Plated with homemade Spanish rice and refried beans.
Since I am basically a meat and potatoes type of cook, I was skeptical on how this would come out.
Really didn’t need to worry about that as the flavors really enhanced the chicken and it was extremely
delicious. The rice and beans made this a great Mexican style dinner.
Thanks for looking!
except I changed the amounts and type of chili powders, the garlic and added more orange
juice and lime juice.
Marinade:
1-Tbsp. Penzeys ground ancho chili powder
1-Tbsp. Penzeys 3000 chili powder
1 Tbsp. dried oregano
1 tsp. ground cumin
1/4 tsp. ground cinnamon
6 spicy pickled garlic cloves, minced
3 Tbsp. apple cider vinegar
1/2 cup orange juice
1/3 cup lime juice
1 tsp. kosher salt
In a small bowl, mix all ingredients together. Pour the marinade over the chicken and refrigerate
for at least 2 hours. I went 6 hours in the marinade. He used a whole chicken, I used leg quarters.
Out of the marinade and coming up to room temperature while the Performer is coming up to temp.
Put onto the Performer with a chunk of peach and a chunk of apricot wood, using RO lump charcoal.
45 minutes later the chicken was at an internal of 175 and given a quick shot of direct fire to crisp
up (and in this case burn) the skin.
Plated with homemade Spanish rice and refried beans.
Since I am basically a meat and potatoes type of cook, I was skeptical on how this would come out.
Really didn’t need to worry about that as the flavors really enhanced the chicken and it was extremely
delicious. The rice and beans made this a great Mexican style dinner.
Thanks for looking!
