- 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
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.