Marinated Grilled Chicken Legs

My apologies for no food photo for this week, but I made the chicken to enjoy at our week of evening outdoor music! I think Mother Nature put on a better show this evening than the actual act!

My apologies for no food photo for this week, but I made the chicken recipe to enjoy at a week of evening outdoor music! I think Mother Nature put on a better show this evening than the actual act!

When I find a recipe I love, I tend to hold on to it and bring it into my cooking repertoire without looking back. This recipe is one of the best marinades out there, and you know I love it because I’ve been making it at least once every summer since it first appeared in Cooking Light in 2005!

Chicken legs are inexpensive and take well to marinades. Most everything on the ingredient list I have in the cupboard, so it’s just a matter of getting out the measuring spoons and pouring everything into a plastic bag. I’ve never used basil oil, just canola or vegetable oil, and I’ve also omitted the onion powder. It works well if you’re grilling or even roasting the chicken. The directions say to marinate for two hours, but I’ve marinated for a day and they’re still delicious.

I like to cook the chicken the night before, so there is cold chicken ready for a picnic the next day!

Marinated Grilled Chicken Legs
This recipe first appeared in the June 2005 issue of Cooking Light magazine.

Yield: 4 servings (serving size: 2 drumsticks)

1 cup fresh orange juice
2 tablespoons fresh lemon juice
4 teaspoons low-sodium soy sauce
1 tablespoon dry sherry
1 1/2 teaspoons bottled minced garlic
1 1/2 teaspoons balsamic vinegar
1 1/2 teaspoons basil oil
1 teaspoon onion powder
1 teaspoon dark sesame oil
1/2 teaspoon salt
1/4 teaspoon hot pepper sauce
8 chicken drumsticks (about 2 1/4 pounds), skinned
Cooking spray
Green onion strips (optional)

1. Combine the first 11 ingredients in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 2 hours, turning bag occasionally.

2. Prepare grill.

3. Remove chicken from bag, reserving marinade. Place reserved marinade in a small saucepan; cook over medium heat 3 minutes. Place chicken on grill coated with cooking spray; grill 30 minutes or until chicken is done, turning and basting occasionally with reserved marinade. Garnish with green onion strips, if desired.

MVK’s Endorsement of the Week

gluten-freeGluten-free foods seem to be popping up everywhere; there is a gluten-free crust pizza at our pizza shop in our little town, you see it on labels from everything to crackers to meat (yes!), and the aisle that used to be reserved for “international foods” in the grocery store is now all gluten-free. I know restaurants have been hit hard by this food trend, and I read this article with interest last month in the New York Times about how the city’s high-end Italian restaurants are dealing with this. You can read the article here.

 

 

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8 thoughts on “Marinated Grilled Chicken Legs

  1. I’m going to try this Chris. I marinated legs for several hours the other night and though the marinade itself was tasty, the legs were just ok. I used chopped green onions, chopped garlic, soy sauce, paprika, cayenne pepper, a bit of brown sugar, oil, and beer. Do you think this is because I used legs with the skins (which I don’t like) and the marinade can’t soak through. Any other ideas?

    • That marinade sounds delicious! When I roast a chicken and put say garlic or lemon on top of the skin, then remove the skin before eating, I basically have plain roasted chicken. So maybe it was because of the skin being left on. One thing you can do if you want to leave the skin on is slash it, so some of the marinade gets into the meat. Or, just make it again without the skin and see what happens! 🙂 I think I might try your recipe next time!

      • That’s what I was thinking Chris, it must be that the skin gets the benefit of the marinade. I’m going to try skinless or try injecting some into the drumsticks and see. The marinade itself was delicious. I might try heating and thickening so it would stick more.

  2. Pingback: It’s Labor Day Weekend Plus MVK’s *Like* of the Week | My Vermont Kitchen

  3. Pingback: Summertime Holiday Dishes Plus MVK’s Food News of the Week | My Vermont Kitchen

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