Grilled Lemonade-Marinated Chicken

Votes: 1

Time: 8 hours 55 minutes
Complexity: easily
Servings: 8

Grill chicken legs for a rich, citrusy, sweet, and spicy flavor. Before grilling, marinate the chicken for several hours in a lemonade and spice mixture. For a richer flavor and more tender meat, marinate 24 hours in advance. Grill the legs until the skin is almost charred, revealing juicy, flavorful meat. Serve with a sauce made from the same marinade and grilled lemon halves to drizzle over the chicken.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

8 small chicken legs with skin and bones (about 340 g each)
4 tbsp. store-bought lemonade
2 cloves garlic, finely grated
1/4 cup Dijon mustard
1 tbsp. l. dried oregano
1 tbsp. l. dried onions
2 teaspoons cumin seeds
3 large lemons
Canola or vegetable oil, for grilling

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken legs, lemonade, lemon, oregano, dried onions, cumin

Cooking the dish according to the recipe:

Place the chicken in a 22x32cm glass baking dish. In a large liquid measuring cup, combine the lemonade, garlic, mustard, oregano, dried onion, cumin, 1 tablespoon of salt, and a pinch of freshly ground black pepper. Pour the mixture over the chicken, making sure all the pieces are completely submerged. Cover tightly with plastic wrap and refrigerate for at least 4 hours, but preferably 24 hours.
Preheat grill to medium heat and lightly brush grill grates with vegetable oil.

Remove the chicken from the marinade; set aside 2 cups of the marinade and discard the rest. Place the chicken on a paper towel-lined baking sheet and pat dry. Season both sides of the chicken thighs with salt and black pepper and arrange them skin-side down on the grill, spacing them apart. Grill until the skin is lightly charred and pulls away from the grill easily, about 2 minutes. Rotate the thighs about 90 degrees to prevent the skin from burning and grill for another 2 minutes. Flip the chicken over, skin-side up.
Cover the grill and cook until a thermometer inserted into the thickest part of each thigh registers 165°F (74°C), another 20-25 minutes. If the thighs are browning too much, move them to the other side of the grill to ensure even cooking. Transfer to a platter and let rest for 5 minutes before serving.
Meanwhile, transfer the reserved marinade to a small saucepan and place it on the still-hot grill. Bring to a boil and continue to simmer until it thickens slightly and reduces by half, about 20 minutes.
Finely grate the zest of 1 lemon and sprinkle it over the chicken. Squeeze the juice of half a lemon (about 1 tablespoon) into the sauce and stir. Pour the sauce into a small serving bowl. Cut the remaining two lemons in half crosswise.
Place the lemon halves, flesh side down, on the grill and grill until lightly charred, 1 to 2 minutes. Serve with the chicken and sauce.

Categories:

recipe / Summer dishes / Grill, barbecue / Grilled poultry / Grilled vegetables and fruits / Appetizers / Snacks with sauces / Meat appetizers / Food Network - recipes