Turkey and Chicken Legs with Medieval Marinade
Turkey and Chicken Legs with Medieval Marinade might be just the main course you are searching for. Watching your figure? This gluten free, dairy free, and whole 30 recipe has 1449 calories, 156g of protein, and 80g of fat per serving. This recipe covers 55% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of apple cider vinegar, applewood rub, garlic, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 1 hour and 35 minutes.
Instructions
Put the turkey and chicken legs into a large resealable plastic bag.
In a large bowl, combine the tomato paste, olive oil, chicken broth, Worcestershire sauce, applewood rub, apple cider vinegar, onions, and garlic, and whisk them together until blended.
Pour the marinade into the resealable bag over the turkey and chicken legs. Seal the bag and put it into a large bowl. Marinate in the refrigerator for at least 1 hour or as long as overnight.
Preheat 1 side of a grill over medium heat.
Remove the turkey and chicken legs from the marinade, shaking off the excess, and set aside.
Put the marinade into a small pot and cook over low heat, until reduced by half.
Grill the chicken legs over direct heat for 5 minutes per side with the lid closed. After 10 minutes grill them over indirect heat for another 10 to 15 minutes. Grill the turkey legs for 20 to 25 minutes with the lid closed.
Brush on the reduced marinade every 5 minutes until the legs are cooked through and the internal temperature reaches 175 degrees F. on an instant-read thermometer. Hold the chicken legs on the coolest part of the grill or in an oven at 200 degrees F while the turkey finishes cooking.
Arrange the chicken and turkey on a serving platter and garnish with fresh parsley.