- 1 cup hot salsa
- 1/4 cup orange juice
- 1 Tbsp lime juice
- 1 Tbsp Italian Parsley
- 1 Tbsp light brown sugar
- 1 Tbsp olive oil + extra for brushing meat
- 1 tsp orange zest, grated
- 1 tsp oregano
- 1/4 tsp ground cumin
- 1/4 tsp pepper
- 4 (8 oz) chicken legs
Combine the salsa, orange and lime juice, parsley, brown sugar, olive oil, orange zest, oregano, cumin and pepper in a food processor. Blend until smooth.
Put chicken in a shallow lidded container.
Pour the salsa blend over the chicken. Cover and marinate in the refrigerator for 4 hours. Turn often to keep the chicken pieces coated.
Remove chicken from the marinade and brush with olive oil.
Place the marinade in a saucepan and boil rapidly for 1 minute. Set aside.
Grill chicken over direct medium heat for 10 minutes turning once.
Move to indirect heat and cook for 40 minutes until the juices run clear.
During the last 15 minutes of cooking time, baste with the leftover marinade.