By request from a KFBK listener who I met at the Sacramento International Sportsman’s Expo in 2014. A friend gave him a pile of chukar and he asked for a little help on how to cook them. We’re talking spicy, but not too spicy, and not overcooked. This recipe will also work with any light-fleshed upland game.

Spicy Marinated Grilled Chukar

Ingredients

  • 6 chukar
  • salt and pepper

Marinade

  • 1/4 orange juice concentrate
  • 1 to 2 tablespoons each lemon and lime juice
  • 1/4 cup olive oil
  • 4 garlic cloves minced
  • 2 jalapeno peppers thinly sliced into rings
  • 1 medium red onion thinly sliced

Instructions

  • Season split birds liberally with salt and pepper
  • Whisk together first 3 marinade ingredients in a large bowl. While whisking, add oil in a thin stream. Add remaining ingredients
  • Place birds in marinade and toss to coat. Refrigerate for 3 to 4 hours, turning occasionally.
  • Remove birds from refrigerator and drain marinade ingredients into a small saucepan. Bring marinade to a boil, reduce heat and simmer for 3 to 4 minutes. If necessary, add additional orange juice concentrate and lemon/lime juices. Allow to cool.
  • Grill chukar on a medium-hot grill until just cooked and still a tad pink at the thigh joint. While grilling, baste with marinade.

1 Comment

  1. Blake on November 27, 2019 at 9:38 pm

    About to do this one for the second time. THe sauce is perfect for the foul. 5 stars

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