A plate of grilled tilapia on a plate with the carver boner in the background.

Enjoy this wonderful blend of garlic, lemon and lime on grilled chicken, beef and even vegetables.

Zesty Lemon Pepper

Garlic Citrus Pepper Picnic Chicken
  • 3-4 pounds bone-in chicken pieces with skin on
  • Garlic Citrus Pepper Seasoning
  • 2 Tbsp. vegetable oil

Preheat grill to medium heat. Prepare chicken pieces by cutting three diagonal slashes in the skin (not the meat) of each piece of chicken to help render the fat. This helps to crisp the skin. In a large bowl, combine the vegetable oil and enough Garlic Citrus Pepper to coat all chicken pieces evenly. Cover bowl and refrigerate for 30 minutes. Arrange chicken pieces on the grill. Turn chicken as it browns until an internal temperature of 175 degrees is reached or juices run clear. If taking to a picnic, refrigerate immediately after it has cooled, then let it come back to room temperature before serving.

Thai Citrus Pepper Chicken Wings
  • 1 dozen chicken wings
  • 1/2 bunch fresh cilantro
  • 2 jalapeno or serrano peppers
  • 3 Tbsp. soy sauce
  • 1 Tbsp. vegetable oil
  • 1 Tbsp. hot sauce
  • 2 Tbsp. Rada Garlic Citrus Pepper Seasoning

Prepare chicken wings and set aside. (Tips removed and cut at the joint.) Cut peppers open and discard the seeds. Rinse peppers and place in a food processor with remaining ingredients. Pulse until cilantro and peppers are minced. (If a food processor is not available, simply mince the peppers and chop the cilantro, then combine with other ingredients.) Place the chicken wings in a re-sealable plastic bag. Add pepper & cilantro slurry to the bag and mix well until all pieces of the chicken are coated. Remove as much air as possible from the bag, seal and refrigerate for at least two hours. Preheat grill to medium heat. Place wings on grill and cook approximately 8-10 minutes, flipping halfway through to evenly cook both sides. Wings are ready when internal temperature reaches 175 degrees, or juices run clear.