Let e'm soak overnite or a day. I par cook them in the oven on a wire rack on pans to catch the drips and keep them from boiling in the juice. I cook them at 325 skin side up for an hour. Cool them and pack them in foil pans. I then grill them to reheat and crisp the skin. If serving that day I would more than likely debone them to cook quicker on the grill. Try it out and adjust the spice to your liking. Enjoy!
1/2 cup orange juice
1/2 cup vinegar
1/4 cup soy sauce
1/4 cup olive oil
1 jalapeno pepper, diced
1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon thyme
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon allspice
1 tablespoon gingerroot, minced
3 cloves garlic, minced (I use more because I love garlic)
4 green onions, thinly sliced
Because I missed the Shootout this year I tortured the crew with them a few days. The vote was for sure on pulled chicken wraps with Avocado and Pineapple Jalapeno salsa, with a drizzle of Mango Ginger Habanero Sauce I got at TJ Max done on Surprise. YUM!
![Image](http://i483.photobucket.com/albums/rr192/rcolomb/Frostbite%202014-15/IMG_10191_zpsdf0b8e41.jpg)
![Image](http://i483.photobucket.com/albums/rr192/rcolomb/Frostbite%202014-15/IMG_10181_zpsd26f4eca.jpg)