Marinated Grilled Chicken Legs

Matt has decided that he wants to hone his grilling skills this summer, which couldn’t make me happier! He’s been out of practice ever since I kind of took over the meal preparation when I moved in, 4 years ago. Not that I ever discouraged him from manning the grill. In fact, standing over a fire is the last thing I want to do on a hot summer day.

He picked out this recipe over the weekend and I helped him adapt it according to the ingredients we had available. It’s nice to have a cooking partner!

Marinated Grilled Chicken Legs

Category: Dairy Free, Main Dishes

Servings: 4 servings

Marinated Grilled Chicken Legs

  • 1 cup fresh orange juice
  • juice from one lemon
  • 4 teaspoons low-sodium soy sauce
  • 1 tablespoon rice cooking wine
  • 3 cloves garlic, minced
  • 1 1/2 teaspoons balsamic vinegar
  • 1 teaspoon sesame oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon sriracha
  • 8 chicken drumsticks (or 4 whole legs)

Whisk together marinade ingredients. Place chicken in a large zip-top plastic bag. Add marinade; seal. Marinate in refrigerator 2 hours, turning bag occasionally.

Prepare grill.

Remove chicken from bag, reserving marinade. Place reserved marinade in a small saucepan; cook over medium heat 3 minutes. Place chicken on grill coated with cooking spray; grill 30 minutes or until chicken is done, turning and basting occasionally with reserved marinade.

Adapted from Cooking Light

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