El Pollo del Diablo (Or how to use a whole bottle of sriracha...)

Hey there lovely Butterballs!
My, what a lot of time we're spending together lately!  Also, thanks a bunch for reading!  My views have almost doubled in the last month or so! 

Butters, Matt and I have been doing an obscene amount of entertaining lately.  I realized just how many people have been coming and going when I went to fill the dishwasher this evening, and there were 23 cups of different varieties, and 2 plates.  This might also speak to what kind of entertaining we've been doing, but this is a family show. 

As you know, Pecker has been here for the week, and just departed this morning.  Upon her arrival last Saturday, I wanted to make something super special.  Our typical go-to for grilling is bratwurst.  You could blame our time in Austria for this, but really it's because they take little to no effort and you can eat a lot of them before you're full (or maybe that's just me...).  I put chicken legs on Matt's shopping list, but nothing else.  Then I decided I'd make a tasty marinade!  But with what?  SOOOOO MUCH SRIRACHA. 

Earlier this summer, I planted an herb garden in our former BBQ that I've painted purple and yellow.  It's life as a BBQ ended tragically short when some holes rusted through the bottom, and hot coals would fall out the bottom onto the sidewalk.  In between being a BBQ and an herb garden, it sat in the rain for a while and got all rusty.  Apparently this is the perfect storm for growing crap, because my herbs are HUMONGOUS.  Particularly my parsley.  It's almost as big as Butters, and you know that's saying something.  So my next step was to chop a lot of parsley.  My lovely pal Guido went to Albertson's to fetch me some lime juice since we didn't have a speck of citrus in the house.

To make my chicken leg marinade you will need:
Roughly 3/4 cup sriracha (Yep.  You can use more or less depending on how spicy of a product you want.  Our end product was a little more than medium spicy.)
The juice of 3 limes (or about a 1/4 cup of pre-squeezed)
1/2 cup oaky white wine
1/2 cup olive oil
5 shakes tabasco
1 tsp. smoked paprika
1/2 - 1 tsp of chili flakes
1 tbsp chopped garlic
1/3 cup finely chopped fresh parsley (normally I'm all about substitutions, but the fresh parsley is an important step for texture...)
kosher salt and cracked black pepper to taste

Whisk it all up, and reserve half of the mixture to baste your chicken with as you grill it.  It should look like this:

Let your chicken soak in the remaining mixture at least an hour, turning frequently.  Keep the raw meat in the fridge.  Read: SALMONELLA.  Make sure it stays cold until cooking!  Once you've started to cook your meat, don't cross contaminate your different containers of marinade.  Do not use the bowl that had the chicken in it to baste your cooking chicken.  I like to use a charcoal grill.  There's absolutely nothing wrong with gas, I just like the smokey taste that the charcoal gives whatever you're cooking.  Baste your legs as you turn them, making sure to get some of the parsley on all sides (this gives them an herby crunch once the herbs dry from cooking).  Cook until juices run clear, the meat should stay fairly juicy since you'll be basting it continually.  They should look like this! 

If you have some marinade left that hasn't been exposed to raw meat, you can serve it on the side for a saucier experience!  You could use any cut of poultry or pork with this marinade.  Enjoy, apparently it makes you have big cheesy grins!

Happy cooking, Butterballs!  Don't forget to like, share and follow, and most importantly, cook!