Ingredients

1 ea. Chicken, cut into thighs, wings, drumsticks, and breasts, all bone in

1 Tbs. Ground New Mexico chiles

1 tsp. Ground cumin

1 Tbs. Black pepper

1 Tbs. Kosher salt

1 ea. Orange, halved and sliced

1 ea. Lemon, sliced

7 or 8 sprigs Fresh Tarragon

Preparation

  1. Lay the chicken flat in a non-reactive pan. Season well with the spices on both sides. Brush with oil. Lightly mash the citrus slices and lay them on the chicken. Cover and let set for a few hours or overnight.
  2. Pre heat grill. Cook wings, thighs, and drumsticks with low heat until tender. Good slow cooking off the heat can last an hour or more for these parts of a bird. If using charcoal, you’ll get a little of a smoked flavor.
  3. Grill breasts. Serve.