frozen baby peas.
Combine orange juice, lime juice, 1 1/2 tablespoons salt, oregano, black pepper, cumin, and garlic in a blender, and process on high speed until smooth, about 30 seconds.Place chicken in a gallon-size ziplock plastic bag, and pour marinade over chicken.
Seal and refrigerate, turning occasionally, 8 to 12 hours.. Make the pickled onions.Combine red onion slices and 1 cup hot water in a medium bowl; stir 30 seconds.Drain and rinse onions in a strainer with cold running water.
Return onions to bowl, and stir in vinegar, 1/2 cup cold water, sugar, and salt until well combined.Set aside.. Heat one chimney of charcoal until flames subside and coals are lightly covered in ash.
Arrange coals for two-zone cooking: Bank coals along half of bottom grate of charcoal grill.
Add oak or mesquite log along edge of coals.A conversation with his friend about peach-infused barbecue sauce led him to wonder if he could make his own, so he got to experimenting in the kitchen and brought samples into work for his coworkers to try.
"You hear the story where people will say, 'Oh yeah, this is so good.You really should sell it.'
But I was talking to a lot of CEOS and things like that and they would tell me 'Aubrey, you really have something on your hands here,'" explains Lenyard.He created a Kickstarter and raised $5,000 in 24 hours.