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.


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