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Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
Troble

Peruvian Pollo a la Brasa w/ Roasted Potatoes & Pervuian Green Sauce

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Can anyone tell me why my chickens look like they have a farmers tan on the legs? It’s so strange. I had an even distribution of coals/heat and I used a couple of small pieces of mesquite wood spread out over the coals. I also used the leftover marinade to baste evenly every 30 minutes. Very Kelli with the flavor and marinade but curious as to why at the end there is such start color differentiation. Looking back at my original post from February I see the same thing 

one thing to note was I was very pleased with the marinade and I think the additional of the Alesmith Speedway Stout certainly helped with the overall flavor. (Although drinking 13% beer might not be the best idea for cooking 😀

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My best guess is that the legs aren't as thick as the rest of the bird and they don't have much fat, especially at the ends, so they will have a tendency to darken (burn) more so than the rest of the bird. One of the reason that you see folks putting AL foil on the ends of the legs of their Thanksgiving turkeys in the oven. 

If it's something that bothers you, you can always truss the legs together with butcher's twine, which will keep them closer to the body and not sticking out in the heat like antennae! 

Edited by tony b
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