juice of 2 or 3 limes, lemons, and/or oranges
1 cup sliced rinds from same
1 cup olive oil
medium white onion rough chopped
1/4 cup or so chopped cilantro
2 thinly sliced jalapenos
salt and pepper
orange, lemon and or limes, very thinly sliced
Brine a chicken in water or to cover with about 1 gallon water
and 1 cup kosher salt 2 nights before use, refrigerate overnight.
Buttermilk can be used instead of water.
The next day, rinse chicken and in a large bowl combine fruits,
rinds, oil, onion, cilantro, jalapenos, salt and pepper.
Add chicken to marinade and refrigerate overnight.
The next day, loosen skin all over chicken and slide slices of
either one citrus or a mix of all three (orange or lemon work well)
under skin, and stuff bird with additional citrus slices.
Drizzle some of the marinade on bird and (if your smoker can) pour
remaining liquid in reservoir. Smoke, barbecue, grill, spit, or K