Grilled Chicken Leg Quarters with Lime Dressing


  • 6 garlic cloves, minced
  • 4 tsp kosher salt
  • 1 Tbsp sugar
  • 2 tsp grated lime zest plus 2 tablespoons juice
  • 2 tsp. plus ¼ cup extra-virgin olive oil
  • 1 ½ tsp. ground cumin
  • 1 tsp. pepper
  • ½ tsp. cayenne pepper
  • 4 (10-ounce) chicken leg quarters, trimmed
  • 2 Tbsp. chopped fresh cilantro
  • 2 tsp. chopped fresh oregano


  1. Combine garlic, salt, sugar, lime zest, 2 tsps. oil, cumin, pepper, and cayenne in bowl and mix to form paste. Reserve 2 tsps. garlic paste for dressing.
  2. Position chicken skin side up on cutting board and pat dry with paper towels. Leaving drumsticks and thighs attached, make 4 parallel diagonal slashes in chicken: 1 across drumsticks, 1 across leg joints; and 2 across thighs (each slash should reach bone). Flip chicken over and make 1 more diagonal slash across back of drumsticks. Rub remaining garlic paste all over chicken and into slashes. Refrigerate chicken for at least 1 hour or up to 24 hours.
  3. For a charcoal grill: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour two thirds evenly over half of grill, then pour remaining coals over other half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
  4. For a gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn primary burner to medium and turn other burner(s) to low. (Adjust primary burner as needed to maintain grill temperature of 400° to 425°.)
  5. Clean and oil cooking grate. Place chicken on cooler side of grill, skin side up. Cover and cook until underside of chicken is lightly browned, 9 to 12 minutes. Flip chicken, cover, and cook until leg joint registers 165°, 7 to 10 minutes.
  6. Transfer chicken to hotter side of grill, skin side down, and cook (covered if using gas) until skin is well browned, 3 to 5 minutes. Flip chicken and continue to cook until leg joint registers 175°, about 3 minutes longer. Transfer to platter, tent loosely with aluminum foil, and let rest for 5 to 10 minutes.
  7. Meanwhile, whisk remaining ¼ cup oil, lime juice, cilantro, oregano, and reserved garlic paste together in bowl. Spoon half of dressing over chicken and serve, passing remaining dressing separately.

Serves 4

Thai Sticks

1st place Winner! – Olympique 2013

Team Thai-Juan, representing Thailand and Mexico, took home Best Dish honors with this simple Thai street food staple. Basically, we wrapped some ground chicken and pork around lemongrass spears, threw em on the grill, and slapped on some peanut sauce before serving. Fire!


  • 1 ½ cups sliced shallots (about 10)
  • ½ cup shredded dried unsweetened coconut (can be toasted coconut found in supermarkets)
  • ½ cup chopped fresh cilantro
  • 6 garlic cloves, peeled
  • 6 kaffir lime leaves, thinly sliced
  • 2 fresh Thai chiles, stemmed
  • 1 1-inch chunk fresh galangal,
  • sliced 2 Tbsps vegetable oil
  • 1 lb boneless chicken thighs with skin, cut into 1-inch pieces
  • 1 lb ground pork
  • 1 tsp salt
  • 16 whole fresh lemongrass stalks
  • 1 package Lobo Satay Mix (peanut sauce!)


  1. Grind first 7 ingredients in processor to coarse paste. Do not clean processor.
  2. Heat oil in medium skillet over medium heat. Add paste to skillet; Saute paste about 5 minutes; transfer to large bowl and cool.
  3. Add chicken and salt to processor; grind coarsely. Add ground chicken and pork into paste in bowl.
  4. Clean lemongrass by removing outer layer(s), wash and remove the tips. Press ¼ cupful of meat mixture around thick portion of 1 lemongrass stalk in 4-inch-long sausage shape, leaving 1 inch of stalk end exposed. Repeat with remaining chicken mixture and stalks.
  5. Prepare barbecue (medium-high heat). Grill until chicken is cooked through, turning often, about 8 minutes. Serve with warm peanut sauce.

Adapted from

Chicken Kebabs in Green Masala


Green Masala

  • 2 bunches Cilantro
  • 3-4 Seranno peppers
  • 2 Tbsp dried fenugreek leaves
  • 1 Tbsp green Peppercorns
  • 1 Tbsp lime pickle, finely chopped (or sweet lemon pickle?)
  • ½ cup green papaya (under-ripe), chopped
  • ½ cup mustard oil (or vegetable oil)
  • 8 cloves garlic
  • 2 inch piece ginger
  • 1 tsp. salt
  • 2 Tbsps yogurt


  • 2 lbs. boneless chicken thighs, cut into 2-inch pieces
  • salt, to taste


  1. Place all ingredients for green masala in food processor and blend until mixture is grainy in texture.
  2. Marinate chicken pieces in masala paste and refrigerate a few hours or overnight.
  3. Skewer the chicken onto wood or metal skewers and grill on a hot grill about 4-5 minutes on each side.

Do it with couscous tabouleh.

Hobo Supper

Throwing a “drugstore wrap” in the campfire is a rugged mountain man move.


  • 10 oz venison backstrap (or beef) cut into 2-inch cubes;
  • 1 medium onion, quartered
  • 1 diced potato
  • 1 small can pineapple, drained, cut into chunks
  • 1 tbsp pineapple juice
  • 1 tbsp soy sauce
  • cumin, coriander, ginge


  1. Tear off a piece of heavy-duty foil three times the size of your pile of food. Place it shiny side up on a flat surface. Put food in the center. Bring up two opposite sides to form a tent, and roll seam over tightly three times. Press tightly along the fold to seal the seam. Seal the other two ends with three tight folds. Add a second layer of foil, with looser folds to protect the inner layer from punctures and keep it clean so it may be used as a plate once opened.
  2. Cook directly on coals about 25 minutes.