Grilled Lemonade Chicken
Grilled Lemonade Chicken
8 chicken legs, bone in
6oz can frozen lemonade concentrate, thawed
1 tablespoon of soy sauce (15 ml)
A dash of hot sauce
1 teaspoon of celery salt (5 ml)
2 fresh garlic cloves
¼ cup fresh mint
Salt to season
Pepper to season
Olive oil to coat
Place the chicken legs in a large sealable plastic bag.
4 servings
Pour the lemonade concentrate into a medium glass bowl. Add soy sauce, celery salt and garlic. Mix. Pour the marinade into the plastic bag, coating the chicken. Reserve some marinade for basting.
Seal the bag and place in the refrigerator to marinate for 2.5 hours.
Remove the chicken legs from the marinade and wipe off excess marinade with paper towel. Season the chicken with salt and pepper, drizzle with oil to prevent sticking.
Preheat the barbecue to medium-high heat 350°F/175°C.
Oil the grill. Place the chicken on the grill bone side down. Sear the meat, then lower the temperature and grill with the lid up for 20 minutes per side. Baste the chicken, with reserved marinade, during the last 10 minutes of cooking.
Yield: Makes 8 servings
8 chicken legs, bone in
6oz can frozen lemonade concentrate, thawed
1 tablespoon of soy sauce (15 ml)
A dash of hot sauce
1 teaspoon of celery salt (5 ml)
2 fresh garlic cloves
¼ cup fresh mint
Salt to season
Pepper to season
Olive oil to coat
Place the chicken legs in a large sealable plastic bag.
4 servings
Pour the lemonade concentrate into a medium glass bowl. Add soy sauce, celery salt and garlic. Mix. Pour the marinade into the plastic bag, coating the chicken. Reserve some marinade for basting.
Seal the bag and place in the refrigerator to marinate for 2.5 hours.
Remove the chicken legs from the marinade and wipe off excess marinade with paper towel. Season the chicken with salt and pepper, drizzle with oil to prevent sticking.
Preheat the barbecue to medium-high heat 350°F/175°C.
Oil the grill. Place the chicken on the grill bone side down. Sear the meat, then lower the temperature and grill with the lid up for 20 minutes per side. Baste the chicken, with reserved marinade, during the last 10 minutes of cooking.
Yield: Makes 8 servings
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