Grilled Rosemary and Lemon Chicken Legs

Grilled Rosemary and Lemon Chicken Legs
  • 4 servings
  • 0:10 Preparation
  • 0:25 Cooking
  • 3:35 Total Time


Add all
  • 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

  • 2

    cloves garlic, chopped

  • salt and ground pepper to taste


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


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.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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