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 T grated fresh ginger
- 2 cloves garlic, crushed
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- Juice of 1 lemon
- 1 T olive oil
- 1/3 Cup mango chutney, sieved
- 1 tsp grainy mustard
- 1½ T mustard seeds
- Salt, to taste
To Serve
- 4 small zucchini, sliced lengthwise into 1/2" slices
- 1 T olive oil
- Salt and pepper, to taste
- Lemon wedges
Preparation
- 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.
- For the glaze, in a separate small bowl, combine the chutney and mustard seeds. Set aside.
- 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.
- Place chicken legs on a serving dish, sprinkle with salt and serve hot, accompanied by grilled zucchini and lemon wedges.
Husband loved it!