Flame Grilled Chicken

See the video here!

2 Chicken leg quarters

1 cup chopped green onions

1 cup freshly squeezed lime juice

½ cup tequila

½ cup orange juice

1 tblspn dark chili powder

1 tblspn smoked paprika

1 jalapeno

3 cloves garlic

1 tspn cumin

2 tspn coarse kosher salt

1 tspn ground black pepper 

Place all ingredients, but the chicken, in a blender and run on "liquefy" until completely blended. 

Place the chicken into a ziplock bag and add in the marinade.  Refrigerate for three hours to overnight.

Light your charcoal fire using lump charcoal retaining a "cool" area on the right side of the grill.

Place the chicken on the hot section of the grill turning often.  Allow the marinade to caramelize, turning black, on both sides.

Then move the chicken to your cool area and cook until it reaches an internal temperature of 165-170° F.

Plate and serve.  Enjoy!