Wednesday, February 16, 2011

Grilled Chukar


I enjoy grilling. I also enjoy just as well as when I can do it with game that I have taken. The last uipland hunt, I picked up some Chukar that were destined by their fate for the grill. I grill over briquettes with a chunk or two of hickory for smoke.

The ingredients were:
  • Five Chukar; plucked and butterflied (backbone removed).
  • One teaspoon of powder ginger.
  • One teaspoon of ground New Mexico Red Chile.
  • Half teaspoon of ground pepper.
  • One level tablespoons of kosher salt.
  • One teaspoon of rice wine vinegar.
  • One teaspoon of basalmic vinegar.
  • Two large cloves of garlic, minced.
  • Two tablespoons of olive oil.

Place the chukar in a gallon zip lock baggie. Mix all the ingredients in a bowl and pour over the birds. Turn baggie to ensure all is distributed. Place in the fridge for at least four hours ( I went over night that may be too much). Turn baggie frequently. Before grilling, bring out and let come to room temperature for a half an hour.


Get the grill hot. Keep the grates clean and slightly oiled. Place the hickory chunks on ash covered coal/briquettes. Remove birds from baggie and place on grill. Grill with cover closed with indirect heat until interior breast temperature is 170 degrees, or until thighs give easily.

3 comments:

AZWanderings said...

That looks mighty tasty. Thanks for sharing

Dustin's Fly Box said...

great recipe! That looks so good!!

Ryan said...

Man that looks good. Found your blog on OBN. I like it and will "follow" along. :)

the Average Joe Fisherman
http://averagejoefisherman.blogspot.com/