- 12 to 24 fresh frog legs
- 8 to 12 fresh basil leaves, chopped
- 1/4 cup chopped green onions or chives
- 1/4 cup chopped parsley leaves
- 2 tablespoons minced garlic
Allow the mixture to cool to room temperature. Place the frog legs in a bowl and pour the cooled mixture over the frog legs.
Mix until legs are covered. Place in the refrigerator for 1 to 3 hours, or cover and refrigerate overnight. Remove from the refrigerator and discard the marinade.
Cook directly on the grill for 4 to 6 minutes on each side, 8 to 12 minutes total. Or cook in a medium-heat smoker for at least 12 to 20 minutes or until the meat reaches desired doneness.
Serve as is or re-make the marinade and drizzle it over the legs.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
* Guest Recipe
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.