Serves: 4
Total Calories: 135
TO MAKE THE MARINADE: In a food processor combine the marinade ingredients, including salt and pepper to taste. Pulse several times until the mixture is fairly smooth.
Trim the chicken legs of any excess skin and fat. Rinse under cold water. Place in a shallow glass baking dish and pour in the marinade. Cover and refrigerate for 3 to 4 hours, turning occasionally to distribute the marinade.
Remove the chicken legs from the baking dish, reserving the marinade. Pour the marinade into a small saucepan, bring to a boil, and boil for 1 full minute.
Lightly brush or spray the chicken legs with olive oil. Sear, skin side down, over Direct Medium heat for 10 minutes, turning once halfway through searing time. Continue grilling over Indirect Medium heat until the juices run clear and the internal temperature reaches 180ºF in the thickest part of the thigh, 40 to 50 minutes more. Baste with the reserved marinade during the last 10 to 20 minutes of grilling time. Serve warm.
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Mariachi Chicken Legs recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.
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