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Lemon And Mint Chicken Legs Recipe
|Lemon juice||50 Milliliter|
|Mint leaves||75 Milliliter|
Calories 249 Calories from Fat 132
% Daily Value*
Total Fat 15 g23.4%
Saturated Fat 3.9 g19.3%
Trans Fat 0 g
Cholesterol 71.4 mg
Sodium 373.6 mg15.6%
Total Carbohydrates 9 g3%
Dietary Fiber 2.1 g8.4%
Sugars 0.3 g
Protein 20 g39.4%
Vitamin A 21.1% Vitamin C 31.3%
Calcium 5.9% Iron 11.9%
*Based on a 2000 Calorie diet
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.