5 drum sticks and 5 chicken thighs, skin on and bone in.

1/2 cup of tightly packed cilantro

1/4 cup of tarragon

6-8 leaves of mint

1 stalk of green onions

3 red fresno peppers

1 habanero

1 shallot

1 tablespoon fresh garlic

1 tablespoon salt

1 teaspoon black pepper

1 teaspoon cumin

1 tablespoon honey

1/4 cup of lemon and lime juice mixed together ( I did 1 lemon, 2 limes)

1/4 cup of good olive oil

1/2 cup of Mexican Creme


Trim any excess skins and fat from around your chicken. Wash and pat dry and place in a large bowl. Set aside until you are ready for it.

To a food processor add all the remaining ingredients, except the Mexican creme and pulse until a chunky paste is formed.

Split the marinade into two parts. One part pour over the chicken and rub it in well with your hands or a spoon. Set aside to marinate for up to 4 hours or more.

To the remaining marinade, add the Mexican Creme and mix together. This is going to be used as a dipping sauce. Place in the fridge until ready to serve.

Heat your out side grill to 350 degrees. Try to keep it at that temp.

Grill your chicken until it is fully cooked through.

Serve alongside the Dipping sauce!













Print Friendly