This recipe is from Life's Ambrosia. Decided to give it a try yesterday and, of course, I did my usual tweaking but it was just a matter of a couple of substitutions this time. It is yummy cold the next day too if you happen to have any leftovers.
Rinse and pat the chicken dry. Place in a shallow baking dish. Whisk together ingredients, except the chicken legs, in a small bowl. Pour mixture over the chicken, cover and refrigerate for 2 hours, turning once.
Preheat grill to medium high. Discard marinade and cook the chicken on the grill, turning once, for 25 to 30 minutes or until the juices run clear when pierced.
By Ann from Richland, WA
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Place all ingredients in a large ziploc bag or other container. Marinate in refrigerator for 30 minutes to overnight (the longer, the better). Turn chicken in marinade occasionally. Cook on barbecue grill at high heat until done, about 3 minutes a side.
This chicken is great for chicken burgers, on salads or just eaten with sides. If you cook a double batch, freeze half and you have grilled chicken anytime, for pasta, stirfries or anything. It is garlicky and wonderful!
By Jess from Portland, OR