Cassie’s Ruminations

Grilled Chicken Legs and Zucchini

Last night’s dinner was grilled chicken legs and zucchini. As my nifty grill skillet was still dirty, I just sliced up the zucchini and put it all in a foil pouch that I’d sprayed with a bit of non-stick spray. I sprinkled the zucchini with some salt and pepper too and put the packet on the grill with the chicken. It turned out just perfect right along with the cooking time for the legs. I did a marinade for the chicken, but as I only had about an hour to let it sit before cooking, neither Shaun nor I could really taste the it. The chicken was still quite tasty on its own, and I’ll give the marinade another try when I can marinate it for at least 4 hours.

Grilled Chicken Legs
Serves 2

2 whole chicken legs (drumstick and thigh) – about 2 pounds total weight
Marinade:
½ cup white wine vinegar
½ cup olive oil
¼ cup white wine
1 tbsp dried oregano
1 tsp dried thyme
1 tbsp salt
5 cloves of garlic, pressed
1 tbsp hot sauce (I used Chipotle Tabasco)

Mix all of the marinade ingredients in a large zip top bag. Put the chicken into the bag and allow to marinate for several hours. When ready to cook, remove from the fridge. Preheat the grill to high heat. Place the chicken legs skin side down and immediately turn the heat to low. Grill for about 1 hour total, turning the legs over at about 40 minutes into the cooking time. Have a spray bottle with water at the ready to damp down any flare ups.