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Grilled Chicken Legs With Orange and Rosemary

 

 

Ditte Isager

Makes 4 servings

Hands-on Time: 0hr 20m

Total Time: 1hr 50m

This recipe is: One Pot

Ingredients

 

2 navel oranges 3 tablespoons fresh lemon juice kosher salt and pepper 3 cloves garlic, thinly sliced 2 tablespoons chopped fresh rosemary 1/4 cup olive oil, plus 1 teaspoon 1 1/2 pounds small chicken thighs and drumsticks 1 large red onion, sliced into 1/4-inch rings 1 head green leaf lettuce, torn into pieces

Directions

1. Grate 1/2 teaspoon of zest from 1 orange into a large mixing bowl. Squeeze in 1/3 cup of orange juice. Stir in the lemon juice, 3/4 teaspoon salt, 1/2 teaspoon pepper, the garlic, rosemary, and 1/4 cup of the oil. Reserve 1/4 cup of the dressing. Add the chicken to the bowl, cover, and refrigerate for 30 minutes.

2. Heat grill to medium. Place the chicken, skin-side up, over indirect heat and cook, covered, for 35 minutes. Turn the chicken and cook, uncovered, over direct heat, until cooked through, about 10 minutes.

3. Meanwhile, brush the onion with the remaining oil and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill until tender, 8 minutes. Peel the remaining orange and slice into 1/4-inch-thick rounds. Combine them with the onion, lettuce, and reserved dressing in a bowl. Transfer to individual plates. Serve with the chicken.

Tip

Avoid onion-chopping tears by lighting a candle.

Nutrition Per Serving

Calories 409; Calories From Fat 64%; Sat Fat 4g; Fat 29g; Cholesterol 103mg; Sodium 572mg; Carbohydrate 14g; Fiber 3g; Sugar 8g; Protein 25gReal Simple, September 2007 Download the AOL Classifieds Toolbar for local deals at your fingertips.