Grilled Rosemary and Lemon Chicken Legs
| Preparation: | 10 min |
| Marinating/Waiting: | 3 h |
| Cooking: | 25 min |
| Total: | 3 h 35 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Chicken |
| Source: | Metro |
Recipe 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
Preparation
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.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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