Zesty Lemon Pepper

Garlic Citrus Pepper Picnic Chicken

3-4 lbs. bone-in, skin-on chicken pieces 
2 Tbsp. vegetable oil
Garlic Citrus Pepper Seasoning

Prepare chicken pieces by cutting three diagonal slashes in the skin (not the meat) of each piece to help render the fat. This helps to crisp the skin. In a large bowl, combine the vegetable oil and enough Garlic Citrus Pepper to coat all chicken pieces evenly.

Cover bowl and refrigerate for 30 minutes. Preheat grill to medium heat. Arrange chicken pieces on the grill. Turn chicken as it browns until an internal temperature of 175 degrees is reached or juices run clear.

If taking chicken to a picnic, refrigerate immediately after it has cooled, then let it come back to room temperature before serving.

Thai Citrus Pepper Chicken Wings

12 chicken wings
2 jalapeno or serrano peppers, halved and seeds removed
½ bunch fresh cilantro
3 Tbsp. soy sauce
1 Tbsp. vegetable oil
1 Tbsp. hot sauce
2 Tbsp. Rada Garlic Citrus Pepper Seasoning

Remove tips cut wings at the joint. Rinse peppers and place in a food processor with cilantro, soy sauce, oil, hot sauce, and seasoning. Pulse until cilantro and peppers are minced. (If a food processor is not available, simply mince the peppers and chop the cilantro, then combine with other ingredients.)

Place the chicken wings in a resealable plastic bag. Add pepper mixture and mix well until all pieces of the chicken are coated. Remove as much air as possible from the bag, seal, and refrigerate for at least two hours. 

Preheat grill to medium heat. Place wings on grill and cook approximately 8-10 minutes, flipping halfway through to evenly cook both sides. Wings are ready when internal temperature reaches 175 degrees, or juices run clear.