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.