Coriander Lime Grilled Chicken Legs

  • Level: Easy
  • Total: 1 hr 40 min
  • Prep: 15 min
  • Inactive: 1 hr
  • Cook: 25 min
  • Yield: 6 servings
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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
  1. 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.
  2. 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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