Marinade (1 hr)(6 legs):
1-2T White Vinegar
2T (Pick ONE): McCormick’s Montreal Steak OR Tay’s Chick Rub
3T Lemon Juice (100% fridge kind)
1/4c Lemon Curd OR Pineapple Marmalade (I used Curd!)
1/4tsp Mustard Powder
1/8tsp Dried Mint
1/8tsp Curry Powder
Marinade Chicken. BEST ON CHARCOAL GRILL! Cook Chicken. Toss with Sauce.
Not grilling?: Marinade Chicken in Ziploc Bag, for 30minutes. Add 1/2T Olive Oil, toss around. Then, toss with 1/2T -1T Flour (I add half, toss. Add other half, toss.). Marinade another 30minutes in fridge. Butter Flavor Cooking Spray pan. Bake, uncovered, at about 425-450 for 18minutes, flip, bake another 12-18minutes, or til juices run clear. Toss with Sauce (Or brush on half way)
Charcoal Grilling Tip: We build a hill in center of grill. Light charcoal (We used Hickory Charcoal). Once coals are ashy grey, they are ready. Place on food, on outside of hill of charcoal. Prop Grill Open, using a Slightly crushed pop can. Chicken: Lay Chicken on outer part of grill (Outside hill). Once Chicken isn’t sticking to grate, so much, it’s ready to flip. Flip once, that’s it. Cook til Thermometer reads correct temp.