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N/A Servings
Serves 4 Difficulty
Medium
Ingredients
For marinade: 1 cup vegetable oil 1 large yellow onion, chopped 2 jalapeno peppers, seeded & minced 1-1/2 Tablespoons grated ginger 3 garlic cloves, chopped 1 Tablespoon fresh thyme, chopped 1/4 cup red wine vinegar 1-1/2 Tablespoons gf brown sugar 1/8 teaspoon cinnamon 1/8 teaspoon nutmeg Pinch of ground cloves 1 teaspoon ground allspice 1 Tablespoon lime juice
4 chicken thighs 4 chicken legs Salt and pepper
For salsa: 1 ripe mango, peeled and diced 1/4 sweet onion, diced 1 Tablespoon cilantro, chopped 1 Tablespoon lime juice 1 Tablespoon grapefruit juice 1 Tablespoon olive oil Salt and pepper to taste
Directions
For marinade: Place all ingredients into a food processor and process until smooth.
Wash chicken pierce all over with a fork.
Place chicken in a baking dish and cover with marinade. Cover dish with plastic wrap and refrigerate for 48 hours.
For salsa: Combine all ingredients in a small bowl and season to taste with salt and pepper.
Prepare a grill.
Remove chicken from marinade and shake off excess marinade. Sprinkle chicken with salt and pepper and place on grill.
Grill over medium heat for 10 minutes, then turn and grill for another 10 minutes. Turn a final time and grill for 10 more minutes. Serve with salsa.
Tips
This recipe is best when allowed to marinate for 48 hours.
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