It is in the deepest wilderness that frogs patiently lurk beneath a canopy of dewy green leaves. The mosquitos, some the size of small passenger planes, abound. Their patent lack of shyness and absence of refinement lands them squarely in the category of savage. Framed against the backdrop of rampant amphibians, ravenous mosquitoes, roaring fires, and soaring pines, I bring you solstice campfire chili chicken legs.
4 ½ pounds chicken leg quarters
1 t rosemary
¼ t black pepper
1 T chili pepper
¼ t garlic powder
1 packages (1 oz each) McCormick Baja Citrus Marinade
½ C vegetable oil
½ C orange juice
- Rinse chicken leg quarters and set aside,
- Mix remaining ingredients in a small bowl.
- Could chicken with chili marinade.
- Store at room temperature for 90 minutes.
- Grill over an open fire for roughly 90 minutes, turning occasionally.
Cooking chili above an open fire for 90 minutes could devolve into an acute exercise in tedium. As fortune would have it, cold brew and good conversation successfully assuaged any perceivable boredom. As the process side of the chili equation was satisfactory, so too was the product side. A tasty grilled chili chicken was served en masse. It was with a noticeable zeal that the extended chili family enjoyed today’s chili offering. This chili marinade augmented the flavor of the chicken leg quarters as the flame roasting summoned savory juiciness that was top notch.