Orange Jerked, BBQ Chicken Thighs

Orange Jerked, BBQ Chicken Thighs, Picture
1. The day before:

Cut any fat from the chicken, wash, then place in a plastic bag.

2. Mix the ingredients together for the marinade, pour it into the bag with the chicken, and refrigerate for at least 2 hours, but no more than 24 hours.

3. When you're ready to cook, strain the marinade from the chicken, place it in a pot, and bring it to a boil to make the Mop. Cooking it will insure that there's no raw chicken in it. Let it cool a little, then add the mustard, and whisk rapidly while you're adding the oil. Reserve 1/2 for sauce to be used when you're serving the chicken, and bring the rest out to the grill.

Ron's Note:

The mustard will help the oil remain blended. The oil helps give a pleasant shine to the finished product.

4. Place the chicken into a bowl, add the vegetable oil and the additional blacken, and mix it up well.

5. Start your grill, and get it to a medium heat. Place the chicken on and let it cook about 15 minutes. Test it by squeezing a few pieces with tongs to see if it's becoming a little solid. When it is, it'll hold together, and you can flip it over, coat with the Mop. Cook until it's cooked through, but not dried out. Mine took a total of 45 minutes, of flipping and mopping to cook through. Yours might take a little more or less time depending on the thickness of your chicken, and the heat of your grill.

6. Serve with the reserved sauce.

This goes well with rice that you've replaced 1/2 of the liquid with orange juice, and the juice of 1/2 a lemon.



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