Best Grilled Chicken Legs With Mint Orange Sauce Recipes

SWEET ORANGE CHICKEN DRUMSTICKS

Steps:

• Add the onion, orange juice, ketchup, orange marmalade, apple cider vinegar, soy sauce, Dijon, five-spice, paprika, black pepper and garlic to a large resealable plastic bag. Close the bag and shake to incorporate. Add the chicken drumsticks to the bag. Reseal and marinate for at least 1 hour in the refrigerator. (Chicken can be prepped the day before and refrigerated overnight.)
• Preheat oven to 400 degrees F.
• Pour the entire contents of the bag onto a foil-lined sheet tray. Bake, turning the drumsticks halfway through baking, until the chicken is cooked through, the juices run clear and an instant-read thermometer inserted into the thickest part of meat (avoiding bone) registers 160 degrees F, about 25 minutes.
• Remove to a platter and let rest 5 minutes, then sprinkle with parsley and serve warm.

POLLO ASADO RECIPE (MEXICAN ROAST CHICKEN)

Steps:

• Marinate the Chicken. Mix together 1/2 cup olive oil, orange juice, lime juice, vinegar, garlic, sazon, achiote, paprika, oregano, cumin, red pepper flakes and a bit of salt and pepper. Add the chicken to a large platter or dish and pour in the marinade. Alternatively, you can use a large sealable bag. Refrigerate and marinate the chicken for at least 1 hour. 3 hours is best.
• Grill the Chicken. Remove the chicken from the marinade and reserve the marinade. Heat your grill to medium heat and lightly oil the grates. Sprinkle the chicken with extra sazon and achiote powder. Grill the chicken pieces 5 minutes per side.
• Roast the Chicken. Heat oven to 450 degrees F. Set the grilled chicken into a baking dish or cast iron pan and roast the chicken for 20 minutes, or until the chicken cooks through, turning half way through and basting often with the reserved marinade. The chicken should measure 165 degrees F. internally when checked with a meat thermometer.
• Garnish and serve!

GRILLED CHICKEN LEGS

Steps:

• Preheat grill to 350 degrees F.
• In a small bowl combine all the rub ingredients, set mixture aside.
• Pat chicken dry with paper towel. Place chicken in a plastic resealable bag or bowl. Add olive oil and toss to coat.
• Add spice mixture to bag or bowl and toss to coat chicken legs.
• Place chicken legs on preheated grill over direct heat. Grill for 30 minutes, rotating every 10 minutes, or until they reach an internal temperature 165 degrees F. I actually prefer my chicken legs about 180-190 degrees so they fall off the bone and there's no bloody spots around the bone.

GRILLED CHICKEN LEGS WITH MINT-ORANGE SAUCE

Steps:

• In a large ziplock bag, coat chicken legs with oil, basil, tarragon, and parsley. Shake well to coat chicken.
• Preheat grill to 400 (or medium-low heat). Cook chicken for 15 to 20 minutes or until cooked through. (note that if the chicken was frozen, there will be some blood left in the meat even if it is completely cooked). Turn the chicken legs several times to make sure it cooks evenly.
• In a small sauce pan combine orange peel, orange juice, honey, and 1 tbsp vinegar. Bring to boiling, whisking constantly (note that that spraying a tablespoon with cooking spray will make the honey slide off easier).
• Meanwhile, combine cornstarch and 1 tsp vinegar in a small bowl.
• Once orange mixture is boiling, add cornstarch mixture, and continue to stir until mixture thickens.
• Remove from heat and stir in mint.
• Serve chicken with mint-orange dipping sauce on the side.

CHRIS' GRILLED ORANGE CHICKEN

Steps:

• Place the chicken into a large bowl, and pour in the lemon juice, lime juice and orange juice. Sprinkle the mint leaves over, and drizzle with honey. Cover and refrigerate overnight.
• Preheat a grill for medium heat. When the grill is hot, lightly brush the grate with oil.
• Place the chicken onto the preheated grill, and discard the marinade. Cook for 6 to 8 minutes per side, or until no longer pink and juices run clear.

CHEF JOHN'S GRILLED LAMB WITH MINT ORANGE SAUCE

Steps:

• Place lamb chops in a large bowl. Season with olive oil, garlic, cumin, mixed herbs, pepper, coriander, cinnamon, cayenne, and salt. Toss until well coated with oil and seasonings. Cover and refrigerate. Allow to marinate at least 4 hours.
• Preheat an outdoor grill for high heat and lightly oil the grate. Place lamb chops on grill. Sprinkle the chops with a bit of salt. Grill until seared on the first side, 4 to 7 minutes depending on the size of the chops. Rotate chops a half turn on the grill about a minute before turning them. Turn and grill the other side to desired doneness, another 4 to 7 minutes. For medium rare, an instant-read thermometer inserted into the center should bead 125 to 130 degrees F (54 degrees C). Transfer to a serving dish and tent loosely with foil.
• Place marmalade in bowl. Add chili flakes, mint, and rice vinegar. Stir together thoroughly.
• Brush the sauce over the chops and serve.

GRILLED CHICKEN LEGS WITH POMEGRANATE MOLASSES

Steps:

• Preheat grill.
• In a shallow dish, mix chicken with l/2 cup virgin olive oil, honey, vinegar and paprika, and allow to marinate overnight in refrigerator or 3 hours at room temperature.
• Sprinkle chicken with salt and pepper and place on grill.
• Grill 12-13 minutes per side, or until juices run clear when pierced with a fork or knife.
• Remove cooked chicken from grill and drizzle with pomegranate molasses.
• Serve immediately.

BOBBY FLAY'S PAN-ROASTED CHICKEN WITH MINT SAUCE

Steps:

• Preheat oven to 425. Rinse the chicken well, then dry it with paper towel. Season the chicken aggressively with salt. Combine the remaining dry ingredients in a small bowl, and rub the mixture all over the skin of the chicken breasts.
• Heat the oil in a large, oven-safe sauté pan or skillet set over medium heat. When it is shimmering, put the breasts into the pan skin side down, and cook, unattended, until the skin is golden brown, approximately 6 to 8 minutes. Using tongs, turn the chicken breasts over, and place the pan in the oven. Roast until the chicken is golden brown all over and the meat cooked entirely through, approximately 12 to 15 minutes. Remove the chicken to a warmed platter, and allow to rest.
• Meanwhile, put the mint, parsley, garlic and serrano into a food processor, and pulse into a paste. Add the honey and mustard, and pulse again, until combined. With the motor running, slowly add the olive oil until the mixture has become emulsified. Transfer the mixture to a bowl, and if necessary, whisk in a few tablespoons of water to thin the sauce. Season with salt and pepper to taste.
• Spoon some of the sauce over each chicken breast, and serve, with the remaining sauce on the side. Roasted potatoes with some thinly sliced lemons makes a fine accompaniment, along with sautéed greens.