sfbbqguy
is one Smokin' Farker
- Joined
- Aug 18, 2008
- Location
- Corte Madera, CA
This was originally posted by Midnight Smoke back in '09 so he deserves the credit. http://www.bbq-brethren.com/forum/showthread.php?t=71495
I've made it a few times now and all seem to like it. Strong flavor that is really nice.
I call mine "tres de color lima pollo" this time as I was able to make with green limes, Rangpur orange limes and Bearss yellow just for fun. I also threw in a Mandarin not show in the pics.
Deboned the thighs. Marinated for about 4 hours. Cooked with skin on the Performer with a bit of Plum I had around. Removed skin and chopped. Served with beans and spanish rice.
Give this one a try sometime...you'll like it.
I've made it a few times now and all seem to like it. Strong flavor that is really nice.
I call mine "tres de color lima pollo" this time as I was able to make with green limes, Rangpur orange limes and Bearss yellow just for fun. I also threw in a Mandarin not show in the pics.
Deboned the thighs. Marinated for about 4 hours. Cooked with skin on the Performer with a bit of Plum I had around. Removed skin and chopped. Served with beans and spanish rice.
Give this one a try sometime...you'll like it.
