It’s a miracle!!! I swear it is just listen up.
I was able to make these juicy marinated chicken legs all by myself while the hubby was at home. He didn’t even try to take over. Ok, maybe I am bragging just a bit, but hey I even turned the grill on too.
I absolutely love chicken. For some strange reason my favorite piece is the chicken leg. Maybe this stems from my youth years ago when thats the piece my parents always gave me. I remember coming home with a big bucket from Kentucky Fried Chicken (the fried stuff) and we would all dig in the bucket for our favorite piece. It’s like I won every time I dug because there were always enough legs for me. Winner winner chicken dinner!
Don’t worry I CAN eat other pieces as well, but I will always prefer the legs. Maybe one day this will change, but it’s not going to happen anytime soon.
What is your favorite piece of the chicken?
Grilled Chicken Legs
1 cup orange juice
1 lemon, squeezed
4 tsp low sodium soy sauce
splash of dry sherry
1 1/2 tsp minced garlic
1 1/2 tsp balsamic vinegar
1 tsp onion powder
1/2 tsp chili powder
1/4 tsp poultry seasoning
1 tsp dark sesame oil
1/2 tsp salt
8-10 chicken legs
In large bowl combine the first eleven ingredients and mix. Place the chicken legs into a gallon size ziplock bag and pour in the marinade mixture. Zip up the bag and shake it up. Place in the refrigerator for 4 hours. Turn the bag every hour or so to stir up the marinade.
Heat the grill to medium and oil it down with the olive oil along each grate. Remove the chicken from the ziplock bag and onto the grill. Pour the remaining marinade into a small pot and place by the grill. While chicken is cooking baste the chicken with the marinade. Cook the legs for about 30 minutes or until done and baste every time you turn the chicken. When you remove the chicken sprinkle with a touch of salt.
*I placed my pot with the marinade onto the side of the grill that didn’t have a burner directly underneath to heat it up*
Adapted from Cooking Light Recipe