Coriander Lime Grilled Chicken Legs
Put the lime juice, zest, coriander, cilantro, scallion and honey in the bowl of a food processor and pulse to combine. With the processor running, add the olive oil in a steady stream. Turn the motor off and add the salt and pepper. Pulse to combine. Pour the mixture into a nonreactive bowl and add the chicken legs to it. Toss to coat well and refrigerate for 1 hour.
Place a 10-inch cast iron grill pan over high heat for 3 minutes. Put 4 of the chicken legs into the pan and grill 3 to 5 minutes per side, or until the juice runs clear if speared with a knife. Repeat the process with the rest of the chicken. Allow to cool to room temperature and refrigerate until ready to use.
Thank you! your flag was submitted.
More Recipes and Ideas:
Grilled Vietnamese-style Chicken Wings, Smoky Grilled Chicken Wings with Pickled Red Chiles, Dates and Fresh Mint, Ancho-Lime Marinated BBQ Chicken, Teriyaki Chicken Recipes, Main Dish, Flank Steak Recipes, Chicken and Rice Recipes, Chicken Chili Recipes, Garlic Chicken Recipes