Ingredients
- 1/4 cup fresh lime juice
- 2 limes, zested
- 1 tablespoon toasted ground coriander
- 2 tablespoons chopped cilantro leaves
- 2 tablespoons chopped scallions
- 1 tablespoon honey
- 1 cup olive oil
- 2 teaspoons salt
- 1 teaspoon ground white pepper
- 12 chicken legs
- Special equipment: 10-inch cast iron grill pan
Directions
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.
Photo: Coriander Lime Grilled Chicken Legs Recipe

















Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 25 reviews
By 1pupule_11747879
VISTA, CA
on August 08, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I prepared this recipe a few years ago, but it became buried amongst many other great recipes and I sorta forgot about it...until now! I used both drummettes and boneless, skinless chicken tenders and they were full of flavor and juicy! I also let my chicken marinate for several hours to assure all the spices had a chance to marry!! It was just as savory as I remember!!
By GingerMe
Southern California
on March 28, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
The marinade gave the chicken such a flavorful taste, sweet and savory. The addition of a hot pepper or two sounds good too, I might try that next time. I made this in a big frying pan on the stove. Once the chicken was browned on both sides I lower the heat and covered until they were cooked through. Whenever I think chicken, this is the recipe that comes to mind.
By cass_ea_3308226
Conyers, GA
on August 04, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Have made this recipe several times. Always add 5 medium seranno peppers chopped and seeded. Get rave reviews each time.
Read all 25 reviews