Okay. I am from Texas, ya'll. Born and raised here. I know how to cook. I know how to grill. (Yes, this female knows how to start a fire and keep it going.) And as you already know, I know how to grow things. So, I only see it fitting that I share one of my grilling recipes. I did say I know how to grill but for that part, you are on your own. I simply want to share a marinade recipe with you. I just did this again the other night. I marinated a large package of thighs. (I prefer dark meat for the grill but drumsticks not so much as I'm not five anymore and I don't like those tendon things on the side). So, here goes. Get your pack of chicken thighs or whatever part you enjoy most. Get a gallon sized ziplock bag...you are gonna love this...I was looking for something to stablize it while I added the marinade in and I wound up using a new clay pot that was sitting on the kitchen counter. lol Worked well...I am all about improvision. So, in your gallon baggie, you are going to add:

-the juice of two limes

-2 tblsp Allegro Marinade (liquid)

-5 oz of Kikkoman Soy Sauce (I did not measure this but almost half of a 10 oz bottle)

-2 tblp olive oil

-1/2 tsp black pepper

-1 tsp smoked Paprika

-1 tsp Cayenne Pepper

-3 cloves minced garlic

-3/4 tsp thyme

This is the fun part....you are also going to step off into your herb garden and pick some fresh parsley, cilantro, dill and rosemary for this recipe. Use as much as you like and leave out what you can't stand.

Rinse your chicken. I know...my kids have showed me the YouTube videos that say don't rinse your chicken because it spreads salmonella but I was raised to rinse my chicken so that's what I do. I don't splash it all over the entire kitchen. lol Okay, so rinse it or not but add it to the bag of marinade. Make sure to remove the air from the bag and seal it closed. Hopefully, you have an hour or two to marinade the chicken but preferably a day. (Put it in the fridge, ya'll.)

Once you get your coals gray and the fire is ready, grill your chicken. I forgot to mention, you can cook with the skin on or off but the skin will make it more tasty and moist. It will also ignite your fire more so keep an eye on it and you should probably have a cup of water or a spray bottle of water close by just in case. Add your chicken to the fire, sprinkle on some Zach's Barbecue Rub...I like the Sweet and Spicy Rub. Grab a glass of wine or a beer (I don't drink beer but lots of people do)...cook until they are ready and enjoy! You can baste with the leftover marinade while cooking.

Note: You know one thing I did forget (because I'm getting old)...half a can of beer of your choice also makes this even yummier.