Coriander Lime Grilled Chicken Legs |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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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 |
special equipment: 10-inch cast iron grill pan |
Directions:
1. 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.
2. 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.
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