• 2 pounds chicken skinless chicken legs

Marinade

• 1 chipotle pepper with 1 tablespoon adobo sauce
• 1 tablespoon sriracha sauce
• 2 garlic cloves
• ½ cup orange juice
• Zest of one large navel orange
• 4 green onions, chopped
• Juice of one lime
• ½ cup cilantro
• 1 tablespoon agave
• 2 teaspoons salt
• 1/4 cup extra virgin olive oil

Blend all the ingredients till smooth in a blender. Add the chicken and the marinade to large zip lock bag and marinate over night.

Take chicken out of bag. Save the marinade and transfer to a small saucepan. Bring the marinade to a boil and reduce down till thick like maple syrup. Divide the cooked marinade in half and use one half to baste the chicken while grilling. Serve the other half of the marinade with the chicken once it is cooked.