Lemon And Mint Chicken Legs Recipe
Ingredients
| Buttermilk | 1/2 Cup (16 tbs) | |
| Lemon juice | 3 Tablespoon | |
| Pepper | 1/2 Teaspoon | |
| 4 chicken legs, thighs attached 4 | ||
| 1/3 cup mint leaves, lightly crushed 75 mL | ||
| Lemon slices, Fresh mint sprigs | ||
Directions
In heavy plastic bag, combine buttermilk, lemon juice and pepper; add chicken and mint leaves.
Tie bag closed, pressing out as much air as possible.
Refrigerate for at least 2 hours or up to 8 hours, turning bag occasionally.
Remove chicken from buttermilk mixture, scraping off excess.
Place on greased grill over medium-hot coals or medium-high setting; cover and cook for 15 minutes.
Turn chicken over; top each piece with 2 or 3 lemon slices and mint sprigs.
Cook for 15 to 20 minutes longer or until juices run clear when chicken is pierced.
Serve garnished with more lemon and mint.
Tie bag closed, pressing out as much air as possible.
Refrigerate for at least 2 hours or up to 8 hours, turning bag occasionally.
Remove chicken from buttermilk mixture, scraping off excess.
Place on greased grill over medium-hot coals or medium-high setting; cover and cook for 15 minutes.
Turn chicken over; top each piece with 2 or 3 lemon slices and mint sprigs.
Cook for 15 to 20 minutes longer or until juices run clear when chicken is pierced.
Serve garnished with more lemon and mint.
Chef
