Recipe courtesy of Steve McDonagh and Dan Smith
Episode: Party to Go
Coriander Lime Grilled Chicken Legs
Total:
1 hr 40 min
Active:
15 min
Yield:
6 servings
Level:
Easy
Total:
1 hr 40 min
Active:
15 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Special equipment: 10-inch cast iron grill pan

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.

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