Garlic, Lemon and Herb Rubbed Chicken Legs

One part of the chicken that doesn't get enough respect must be the chicken leg/drumstick.  I remember my first memory as a kid. My brother always ordered a kid's plate from Luby's with a fried chicken leg and macaroni with cheese.


Chicken legs are not only versatile, but they are cheap.  You can often find them on sale for $0.99 a pound or less.  They can be seasoned, sauced, coated to your heart's desire.  You can grill, bake, fry or them.  The sky is the limit on how you prepare chicken legs.


One evening I had chicken legs and only a few ingredients in the cupboard.  I found this recipe on the Food Network.  I have grilled and baked them.  They turned out great with both ways.  I paired with Annie's macaroni and cheese to bring back childhood memories!


Tips I learned cooking Garlic, Lemon and Herb Rubbed Chicken Legs:

• The longer you let chicken marinate, the better the results.
• Use fresh herbs.  Dried herbs make for an bland dish.
• Remember chicken has a tendency to cook fast and uneven.  Cook slow for a longer period of time. This prevents drying out and even cooking.
• Never serve undercooked chicken.  When the meat pulls away from the bone at the end, you know your chicken is cooked. However, for good measure invest in a meat thermometer.
• I find marinating in Ziploc bags to be the easiest and least messy.
• Always tent your meat with foil once cooked. This allows for juicy meat.

All credit to the Food Network/Sandra Lee.

Ingredients

• 1/3 cup canola oil, plus oil for grate
• 2 tablespoons grill seasoning
• 1 tablespoon chopped garlic
• 2 tablespoons lemon juice
• 2 tablespoons fresh chopped parsley leaves
• 2 tablespoons fresh chopped basil leaves
• 2 tablespoons fresh chopped rosemary leaves
• 1 1/2 pounds chicken drumsticks

Directions

In a medium bowl stir together all ingredients except the chicken. Add the chicken to the bowl, and toss with herb mixture so that all pieces are well coated. Cover and place in refrigerator for at least 2 hours and as long as overnight.

Heat a grill or grill pan over medium heat. Be sure to oil grate when ready to start cooking. Let chicken stand at room temperature for 20 to 30 minutes before grilling.

Place chicken on hot, oiled grill and cook for a total of 18 to 20 minutes giving it a quarter turn every 4 to 5 minutes. Transfer chicken to a platter and let rest for 5 minutes before serving.