Marinated Grilled Chicken Legs

Becky Luigart-Stayner

Budget-friendly chicken legs get a kick from a marinade of citrus juices and soy sauce before grilling.

Yield: 4 servings (serving size: 2 drumsticks)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 215
  • Calories from fat: 31%
  • Fat: 7.5g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 1.8g
  • Protein: 30g
  • Carbohydrate: 4.4g
  • Fiber: 0.1g
  • Cholesterol: 97mg
  • Iron: 1.5mg
  • Sodium: 339mg
  • Calcium: 18mg

Ingredients

  • 1 cup fresh orange juice
  • 2 tablespoons fresh lemon juice
  • 4 teaspoons low-sodium soy sauce
  • 1 tablespoon dry sherry
  • 1 1/2 teaspoons bottled minced garlic
  • 1 1/2 teaspoons balsamic vinegar
  • 1 1/2 teaspoons basil oil
  • 1 teaspoon onion powder
  • 1 teaspoon dark sesame oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon hot pepper sauce
  • 8 chicken drumsticks (about 2 1/4 pounds), skinned
  • Cooking spray
  • Green onion strips (optional)

Preparation

  1. Combine the first 11 ingredients in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 2 hours, turning bag occasionally.
  2. Prepare grill.
  3. Remove chicken from bag, reserving marinade. Place reserved marinade in a small saucepan; cook over medium heat 3 minutes. Place chicken on grill coated with cooking spray; grill 30 minutes or until chicken is done, turning and basting occasionally with reserved marinade. Garnish with green onion strips, if desired.
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