fresh (vs bottled) o/j, i.......
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used 3 naval oranges...same for the juice of one lemon. fresh if poss.
about a couple TB spoons of canola oil, cinnamon sugar, rice wine vinagor, salt, pepper, chili powder, garlic powder, cayan pepper, paprika. and anything else you like that one compete with these flavors...
mix it all, pour it in a larger storage bag, rub it all around, and leave in the fridge overnight or at least 6 hours... flip the bag time to time so it all gets the yummies.
the idea is to do it on the grill but we had sudden crappy high winds and rain, so i did it in the oven. 350 til done (check with meat therm)
but get this! i was just at a bbq place that makes the mosttttttttttttttt tender/ juicy smokey chicken in the world.. he whispered for me to try putting mayo (with seasons) both UNDER and over the skin. said to bake at 250 for 2 hours. thats a long time but maybe thats why it gets so amazing. im going to try that next time.
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