EQUIPMENT

• Cutting Board
• Chef’s Knife
• Grill
• Tongs
• Mixing Bowl
• Rubber Spatula
• Sheet Tray
• Resting Rack
• High Temp Internal Probe Thermometer
  

INGREDIENTS

• 6 ea. Chicken Leg/Thigh ¼’s
• 3 Tbsp. EVOO
• 2 Tbsp. Sea Salt
• 1 tsp. Fresh Cracked Black Pepper
• 1 Tbsp. Smoked Paprika
• 1 tsp. Ground Cumin
• 1 tsp. Garlic Powder
• 1 tsp. Onion Powder
• 1 tsp. Chili Powder

DIRECTIONS

1. Preheat grill to medium high. Combine all spices except salt and mix well. Rub chicken with oil and season chicken ¼’s with salt and then with spice mixture evenly to coat all sides. Let sit for 30 minutes until chicken looks absorbed with seasoning. Pat dry before grilling.
2. Place chicken skin side down for about 2 minutes to get good char on the skin and flip and cook the same amount of time on the second side. Turn heat down to medium and flip to cook another 2 minutes on skin side, again flip and do same thing to flesh side. Place on rack and close lid and keep grill at about 400 degrees and cook about 40 minutes or until internal temperature reaches 165 degrees to thickest part next to the bone.
3. Pull chicken off the grill and place on rack set over tray to rest.

SALSA INGREDIENTS

• 4 ears Ashbourne Farms Sweet Corn
• 1 ea. Yellow Onion
• 1 ea. Red Pepper
• 1 pint Cherry Tomatoes, Cleaned and Cut into ¼’s
• 1 ea. Jalapeno
• ¼ bunch Cilantro, cleaned and chopped
• ½ lb. Cotija Cheese, Crumbled
• 2 ea. Lime, Zested and Juiced
• 1 Tbsp. EVOO
• Sea Salt and Fresh Cracked Black Pepper to taste