Lemon and Black Pepper Grilled Chicken Legs
Recommended wine pairing: Pomino Benefizio
Serves: 4 as a main course
8 chicken legs with thighs
1/2 cup olive oil
1/3 cup lemon juice
1 Tbsp. chopped fresh rosemary
1 tsp. kosher salt
1/2 tsp. fresh ground pepper
Arrange the chicken in a shallow bowl or baking dish. Whisk together the olive oil, lemon juice, rosemary, salt and pepper. Pour over the chicken, cover with plastic wrap and refrigerate at least 4 hours.
Heat the grill to medium-high heat.
Place the chicken on the grill and cook until browned on all sides, about 10 minutes, turning once or twice. If using a gas grill reduce the heat to low and cook 20 minutes. If using a charcoal grill, move the chicken to the edges of the grill, cover and cook over indirect heat. Check for doneness after 20 minutes.
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