Grilled Rosemary and Lemon Chicken Legs
Print Category Thighs and Upper thighs Thematic No thematic Source Métro Evaluation
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Ingredients
- 2 lemons (juice and zests)
- 2 Tbsp. (30 mL) corn syrup
- 1/3 cup (80 mL) canola oil
- 4 large fresh chicken legs
- 2 onions, quartered
- 2 small fennel bulbs, quartered
- 3 Tbsp. (45 mL) fresh rosemary, chopped
- 2 cloves garlic, chopped
- Salt and ground pepper to taste
Preparatiion
- Thoroughly blend lemon juice and corn syrup in a
- small bowl, then add zests and oil. Set aside.
- Place chicken, onions, fennel, rosemary, and garlic in
- an airtight container or resealable bag. Add lemon
- mixture and close container. Allow to marinate in refrigerator 3 to 4 hours, stirring occasionally.
- Preheat barbecue to high.
- Remove chicken from marinade and drain. Set marinade aside. Place a large square of aluminium foil on hot grill and place chicken on top. Reduce heat to
- medium-low. Cook 20 to 25 minutes or until meat separates easily from bones. Salt and pepper.
- Brush meat with marinade during the first 10 minutes
- of cooking only. Discard unused marinade.
- Add onions and fennel bulbs 5 minutes before chicken
- is done. Cook thoroughly.
Cook commentary
Servings: 4
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