Grilled Chicken Legs with Orange and Rosemary

Name: Grilled Chicken Legs with Orange and Rosemary
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 680 grams chicken thighs and drumsticks; 2 Tbsps chopped fresh rosemary; 3 cloves garlic, thinly sliced; 4 servings Kosher salt and pepper; 3 Tbsps fresh lemon juice; 1 head green leaf lettuce, torn into pieces; 2 navel oranges; 59 milliliters olive oil, plus 1 teaspoon; 1 large red onion, sliced into 1/4-inch rings

Grilled Chicken Legs with Orange and Rosemary might be just the main course you are searching for. One serving contains 447 calories, 25g of protein, and 32g of fat. This recipe serves 4. This recipe covers 19% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, and primal diet. If you have navel oranges, olive oil, garlic, and a few other ingredients on hand, you can make it. To use up the navel oranges you could follow this main course with the Meringue-Topped Sherbet Oranges as a dessert. From preparation to the plate, this recipe takes approximately 20 minutes. It is perfect for The Fourth Of July.

Instructions

Grate 1/2 teaspoon of zest from 1 orange into a large mixing bowl. Squeeze in 1/3 cup of orange juice. Stir in the lemon juice, 3/4 teaspoon salt, 1/2 teaspoon pepper, the garlic, rosemary, and 1/4 cup of the oil. Reserve 1/4 cup of the dressing.

Ingredients you will need

Orange Juice

Lemon Juice

Rosemary

Garlic

Orange

Pepper

Salt

Cooking Oil

Equipment you will use

Mixing Bowl

Add the chicken to the bowl, cover, and refrigerate for 30 minutes.

Ingredients you will need

Whole Chicken

Equipment you will use

Bowl

Heat grill to medium.

Equipment you will use

Grill

Place the chicken, skin-side up, over indirect heat and cook, covered, for 35 minutes. Turn the chicken and cook, uncovered, over direct heat, until cooked through, about 10 minutes. Meanwhile, brush the onion with the remaining oil and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill until tender, 8 minutes. Peel the remaining orange and slice into 1/4-inch-thick rounds.

Ingredients you will need

Whole Chicken

Orange

Pepper

Onion