- 1 orange
- 1/4 cup soy sauce
- 1/4 cup dark brown sugar
- 2 dried Thai or Sichuan peppers
- 1 small onion, diced
- 3 cloves garlic
- 1 tablespoon rice wine vinegar
- 2 tablespoons grated ginger
- 1 tablespoon neutral oil
- 1 tablespoon chili garlic sauce
- 10-12 chicken drumsticks
- prepared marinade
- sliced limes
- sliced chili peppers
Zest and juice the orange.
Place the orange juice and zest in a blender along with the rest of the marinade ingredients.
Blend the ingredients until a smooth marinade forms.
Combine the marinade and chicken legs in a large zip top bag and marinate at least 4 hours or up to 24 hours.
Grill over indirect heat, basting the chicken every 7-10 minutes.
When the chicken is almost done (around 140-150 F) stop basting the chicken.
Move the chicken legs over direct heat until it reaches 165F
Serve chicken on a platter and garnish with limes, cilantro and chili peppers.