Grilled Chicken Leg Quarters with Lime Dressing

From Cook's Country | June/July 2013

Why this recipe works:

The problem with grilling whole chicken legs is that by the time the thick joint cooks through, the edges are dried out and the skin is burnt. We start the chicken over a low fire and then move it over hot coals to crisp up the skin. Cutting deep slashes down to the bone evens out cooking and… read more

The problem with grilling whole chicken legs is that by the time the thick joint cooks through, the edges are dried out and the skin is burnt. We start the chicken over a low fire and then move it over hot coals to crisp up the skin. Cutting deep slashes down to the bone evens out cooking and gets the seasoning—a flavorful paste of garlic and spices—deep into the meat. We reserve some of the paste and mix it with lime juice and fresh herbs to make a bright vinaigrette to finish the dish.

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Serves 4

A garlic press makes quick work of mincing the 6 cloves called for here. You can use 1 teaspoon of dried oregano in place of the fresh called for in the dressing. Do not (ever) use dried cilantro.

Ingredients

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