It is a real shame living in a place with no outdoor space or grill access. I love grilling! To substitute, I’ve been experimenting with my broiler. I figure a close, dry flame is the closest I can get to grilling. It’s really nothing like the BBQ, but it makes good food in its own right. These chicken leggies make a fun and tasty dinner.
The marinade on these chicken legs is the best part. It’s so delicious and lightly flavorful. David started it while I was out, and I could smell it as soon as I walked in the door. That’s pretty impressive for uncooked chicken, sealed in the refrigerator!
Put your chicken legs in a large bowl or plastic bag. I used 14 legs, which is a good amount for feeding four people. Then, cover the legs with 1/2 cup of olive oil, 1/2 cup of orange juice, the juice and skins from 2 lemons and 2 limes, 3 crushed garlic cloves without the skin, 1 quartered onion without the skin, and 1 teaspoon each of salt and pepper. Let the chicken marinate for about 3 hours, making sure to mix everything around every hour to get the chicken fully coated.
After the legs are marinated, preheat your broiler to high. Mine went up to 500ºF. Then, lay your chicken legs out on a broiling pan, or improvise your own like I did. I set a cooling rack over a sheet pan so the chicken juices would drip away from the legs as they cooked. Put your chicken into the oven at the middle rack. You don’t want it too close to the broiler or else it will burn on the outside and stay raw on the inside. Total cooking time for the chicken will be 25-30 minutes. You should turn the legs over half way through and baste the new top-sides with the marinade. If your chicken still isn’t brown enough when it’s done cooking, you can move it closer to the broiler for a minute.
I served my citrusy chicken legs with a tomato mozzarella salad, spicy black beans, corn on the cob, and avocado. It was a satisfying meal. I loved the chicken’s subtle, marinated flavor. Morsels of meat were best eaten with smidgen of bean-studded avocado. The chicken meat was very juicy. And I’m sure this idea isn’t a new one, but I discovered I could serve my mashed avocado/unseasoned guacamole inside of the avocado shell. It was cute. Have fun with this meal (and it’s leftovers)!
This recipe is from the Pioneer Woman.