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Grilled Lemon Ginger Boneless Skin-on Chicken Legs

Serves: 4
Prep Time: inutes
Cook Time: inutes
Total Time: inutes

According to Epicurious, this elusive, “nearly impossible to track down” cut is the tastiest, juiciest, and hardest to overcook. Our Boneless, Skin-on Legs are the perfect cut of meat for people who like both dark and white meat.  Be the first to try it in this one-of-a-kind recipe

Ingredients

  • 1 package (4) Bell & Evans® Boneless Skin-On Chicken Legs
  • 2 TB grated fresh ginger
  • 2 cloves garlic, crushed
  • 1/2 tsp paprika
  • 1/4 tsp cayenne pepper
  • Juice of 1 lemon
  • 1 TB olive oil
  • 1/3 cup mango chutney, sieved
  • 1 tsp grainy mustard
  • 1½ TB mustard seeds
  • Salt, to taste

To Serve

  • 4 small zucchini, sliced lengthwise into 1/2" slices
  • 1 TB olive oil
  • Salt and pepper, to taste
  • Lemon wedges

Preparation

  1. Remove chicken legs from package. Rinse and dry both chicken and package, and return chicken to package bowl.
  2. For the marinade, in a small bowl, combine ginger, garlic, paprika, cayenne, lemon juice and olive oil. Pour marinade over chicken and toss to coat evenly. Cover and refrigerate for 30 minutes, or up to 4 hours.
  3. For the glaze, in a separate small bowl, combine the chutney and mustard seeds. Set aside.
  4. Grill chicken on a hot grill or grill pan, turning every 3 minutes, brushing with the glaze throughout. Grill until the meat is no longer pink, approximately 12-15 minutes. Use a meat thermometer to ensure that the internal temperature of the meat is 165°F.
  5. Place chicken legs on a serving dish, sprinkle with salt and serve hot, accompanied by grilled zucchini and lemon wedges.

Reviews

  1. says:

    Husband loved it!

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