Coriander Lime Grilled Chicken Legs
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1815
- Total Fat
- 146
- Saturated Fat
- 35
- Carbohydrates
- 8
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 113
- Cholesterol
- 640
- Sodium
- 1355
- Total: 1 hr 40 min
- Prep: 15 min
- Inactive: 1 hr
- Cook: 25 min
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
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.