Citrus Marinated Grilled Chicken Legs

Posted: October 6, 2011 in Entrees
Tags: , , , , , , , , , , ,

Why are you posting a summer inspired grilled chicken, when fall is here?

That is an excellent question. But I’m from New England, and unless the grill is buried beneath 4 feet of snow, we snow blow a path to it and continue to grill for 365 days a year. In this regard, I wanted to inspire some of you to refuse to put away your patio furniture, top off the ol’ propane tank, and continue to utilize the great outdoors instead of your kitchens.

Besides, some food is just meant to be cooked over an open flame and chicken legs are certainly high on my list.. This recipe is perfect to invite some friends over that have good taste in both food and humor as it is incredibly cost efficient and utilizes simple ingredients that you are sure to have access to year round.

Ingredients

  • 8 chicken legs
  • 1 lemon (juiced and zested)
  • 1/4c orange juice
  • 1/8c dry sherry
  • 2 tbsp olive oil + 1 tsp dried basil (or 1 1/2 tbsp basil oil)
  • 2 tbsp minced garlic
  • 1 1/2 tbsp balsamic vinegar
  • 1 tbsp sesame oil
  • 4 tsp soy sauce
  • 1 tsp onion powder
  • 1/2 tsp hot sauce

1. Gather the ingredients for a marinade and add them to a large zip lock bag. I like to keep the bag stable by placing it inside a mixing bowl. This way the bag never tips over and you can just add the ingredients in as you measure them out.

     

Note: I had some extra scallions hanging around so I added them in. I don’t think it’s entirely necessary and added little to the end product.

2. Add about a 1 1/2 tsp salt and 1 tsp pepper to the marinade and mix to combine. Add the chicken to the bag and remove as much air from the bag as possible before sealing. Leave in the refrigerator for at least two hours (8 to 24 hours would be much better).

3. Heat the grill over medium high heat. When the grill has come up to temperature, place the chicken legs on the grate, reserving the marinade. Cook the chicken for 15 to 20 minutes, turning frequently, and basting with the marinade periodically until a nice crust forms.

     

4. Serve the chicken fresh off the grill hot with just about any side dish you desire.

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