20 chicken drumsticks marinated overnight (you can use any cut) with
Zest and juice of one of each (orange, lemon, lime)
2 tsp of each (cumin, garlic powder, paprika, oregano, thyme, black pepper, chili powder, parsley)
1 tsp ginger powder
3 tsp salt
2 TBS honey
2 TBS Dijon mustard
Marinate in a Ziploc bag; make sure the marinade coats every piece. Halfway through marinating turn the bag over. Take marinated chicken out of the fridge to come to room temp about 45 minutes before cooking. Ready your grill to medium heat. Drizzle the chicken with olive oil and sprinkle a little more salt and pepper then toss.
Place each piece at least 1/2 inch apart on the grill. Do not move around for about 5 minutes. Turn pieces over and don’t move for 5 minutes. Reduce grill temp to low and cook until done turning every 5 to 6 minutes. Near the end brush with any kind of Paleo-friendly BBQ sauce mixed with the juice of 1 lemon and 1 tsp yellow mustard on each side. Turn a few times for about 2 minutes and it’s done.