The grilling season is upon us! Here are three of my favorite marinades for chicken legs. I tend to do my marinating in a glass bowl with a lid, but a gallon ziplock bag will do in a pinch. Either way, put your chicken legs in a container, pour on your marinade of choice, and refrigerate for 6-48 hours. Each of these recipes is good for 4-8 leg quarters. This is a great way to do a small amount of prep ahead of time for a delicious stress-free cook out later. Happy grilling!
Mediterranean
Serve with a Greek potato salad and grilled summer veggies.
4 cloves garlic, minced
1 Tbsp dried oregano
1 tsp black pepper
1 Tbsp salt
1 Tbsp honey
2 cups plain yogurt (OR 2 cups milk + juice of half a lemon)
Combine all ingredients.
south of the border
Serve with grilled corn and Mexican slaw.
4 oz dried ancho chilies
Juice of 1 lime
2 tsp salt
1 Tbsp cumin
3 cloves garlic
1/3 cup olive oil
1 Tbsp honey
Use scissors to remove stems on the chilies. Shake out seeds. Cut chilies into ½ inch strips. Put the chili strips in a bowl and cover with boiling water. After 30 minutes, put rehydrated strips, one cup soaking liquid, and everything else in blender or food processor. Blend until smooth.
Ginger and Soy
Serve with steamed rice and a saute of bok choy.
½ cup soy sauce (or ½ cup coconut aminos + 1 tsp salt)
¼ cup brown sugar
2 Tbsp fresh ginger, minced
2 Tbsp garlic, minced
1 tsp red pepper flakes
Combine all ingredients.