Just reading the name of this recipe makes me want to try the Paleo lifestyle, which can be enjoyed using a Napoleon or Mont Alpi grill or a Big Green Egg!
  • 2 chicken legs
  • 2 chicken thighs
  • 4 cups orange juice
  • 2 habanero peppers, halved, stem and seeds removed
  • salt
  • pepper
  • 1 tablespoon honey
  • 1/2 cup cilantro, chopped, plus extra for garnish
  • In a large saucepan, combine the orange juice, habaneros, a dash of salt and pepper and the honey. Place the cilantro in a tea/herb infuser (or a cheesecloth sack) and seal. Place this directly into the pot. Bring the mixture to a boil over medium high heat, then lower the heat to medium low. Simmer for 30-40 minutes, or until the juice has reduced by half and thickened. Remove from heat and discard of the habanero peppers and the tea infuser. Set aside to cool.
  • Meanwhile, preheat your grill to medium. Brush the grates with just a little olive oil. In a large bowl, combine the chicken legs and thighs with some salt and pepper. Toss to combine. Ladle in about a cup of the glaze and toss to coat. Transfer what''s left of the glaze to a small bowl. Grill the chicken for 10-12 minutes or until cooked through. Rotate the pieces every 2-3 minutes, and brush with the glaze after each rotation.
  • Remove from grill and let rest for 2-3 minutes. Sprinkle with chopped cilantro and enjoy!
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T R I - C O U N T Y .. B R I C K