Grilled Marinated Chicken the Editors of Publications International, Ltd.
Grilled Marinated Chicken
Makes 8 servings
|8||whole chicken legs (thighs and drumsticks attached) (about 3-1/2 pounds)|
|6||ounces frozen lemonade concentrate, thawed|
|2||tablespoons white wine vinegar|
|1||tablespoon grated lemon peel|
|2||cloves garlic, minced|
- Remove skin and all visible fat from chicken. Place chicken in 13X9-inch glass baking dish. Combine remaining ingredients in small bowl; blend well. Pour over chicken; turn to coat. Cover; refrigerate 3 hours or overnight, turning occasionally.
- To prevent sticking, spray grid with nonstick cooking spray. Prepare coals for grilling.
- Place chicken on grill 4 inches from medium-hot coals. Grill 20 to 30 minutes or until chicken is no longer pink near bone, turning occasionally. (Do not overcook or chicken will be dry.) Garnish as desired.
|Serving Size:||1 leg piece|
|Saturated Fat||2 g|
|Total Fat||7 g|
|Calories from Fat||38 %|
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