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
- 6 chukar
- salt and pepper
- 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
- 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.