Grilled Chicken Legs With Mint Orange Sauce Recipes

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GRILLED CHICKEN LEGS



Grilled Chicken Legs image

Tender, juicy chicken legs in a delicious seasoning that are grilled for a quick and easy dinner!

Provided by Julie Evink

Categories     Main Course

Time 40m

Number Of Ingredients 7

2 lb chicken legs (about 8 chicken legs)
2 Tbsp olive oil
1 tsp sea salt
1/2 tsp ground black pepper
1 tsp garlic powder
1 1/2 tsp smoked paprika
1/4 tsp chili powder

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.

Nutrition Facts : Calories 344 kcal, Carbohydrate 1 g, Protein 21 g, Fat 28 g, SaturatedFat 7 g, Cholesterol 120 mg, Sodium 693 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

GRILLED CHICKEN WITH MINT, ORANGE, AND CHILE CHUTNEY



Grilled Chicken with Mint, Orange, and Chile Chutney image

Categories     Chicken     Poultry     Picnic     Low Fat     Quick & Easy     Summer     Grill/Barbecue     Gourmet

Yield Makes 4 servings

Number Of Ingredients 3

4 skinless boneless chicken breast halves (1 1/2 lb)
2 teaspoons olive oil
Accompaniment:mint, orange, and chile chutney

Steps:

  • Prepare grill for cooking.
  • Pat chicken dry, then brush with oil and season with salt and pepper.
  • Grill on a rack set 5 to 6 inches over glowing coals until just cooked through, about 4 minutes on each side. Transfer to a cutting board and let stand, covered, 5 minutes.
  • Dip each chicken breast into chutney to coat and serve with remaining chutney.

CHEF JOHN'S GRILLED LAMB WITH MINT ORANGE SAUCE



Chef John's Grilled Lamb with Mint Orange Sauce image

Using a blend of Mediterranean herbs and spices and a touch of cinnamon, these tender grilled lamb chops are served with orange and fresh mint sauce.

Provided by Chef John

Categories     Meat and Poultry Recipes     Lamb     Chops

Time 4h25m

Yield 5

Number Of Ingredients 14

2 pounds lamb loin chops
2 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon cumin
1 teaspoon mixed herbs - Italian, Greek, or French blend
½ teaspoon black pepper
½ teaspoon ground coriander
¼ teaspoon cinnamon
1 pinch cayenne pepper
salt as needed
¼ cup orange marmalade
1 pinch hot chili flakes
½ tablespoon rice vinegar
1 tablespoon chopped fresh mint

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.

Nutrition Facts : Calories 437.8 calories, Carbohydrate 12.4 g, Cholesterol 107.6 mg, Fat 30.6 g, Fiber 0.7 g, Protein 27.6 g, SaturatedFat 11.4 g, Sodium 125.5 mg, Sugar 9.7 g

GRILLED CHICKEN LEGS WITH ORANGE AND ROSEMARY



Grilled Chicken Legs With Orange and Rosemary image

Make and share this Grilled Chicken Legs With Orange and Rosemary recipe from Food.com.

Provided by dicentra

Categories     Chicken Thigh & Leg

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

2 navel oranges
3 tablespoons fresh lemon juice
kosher salt
pepper
3 garlic cloves, thinly sliced
2 tablespoons chopped fresh rosemary
1/4 cup olive oil, plus
1 teaspoon olive oil
1 1/2 lbs chicken drumsticks
1 large red onion, sliced into 1/4-inch rings
1 head green leaf lettuce, torn into pieces

Steps:

  • Grate 1/2 teaspoon of zest from 1 orange into a large mixing bowl.
  • Squeeze in 1/3 cup of orange juice. Stir in the lemon juice, 3/4 teaspoon salt, 1/2 teaspoon pepper, the garlic, rosemary, and 1/4 cup of the oil.
  • Reserve 1/4 cup of the dressing. Add the chicken to the bowl, cover, and refrigerate for 30 minutes.
  • Heat grill to medium. Place the chicken, skin-side up, over indirect heat and cook, covered, for 35 minutes.
  • Turn the chicken and cook, uncovered, over direct heat, until cooked through, about 10 minutes.
  • Meanwhile, brush the onion with the remaining oil and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill until tender, 8 minutes.
  • Peel the remaining orange and slice into 1/4-inch-thick rounds. Combine them with the onion, lettuce, and reserved dressing in a bowl.
  • Transfer to individual plates. Serve with the chicken.

Nutrition Facts : Calories 474.8, Fat 29.8, SaturatedFat 6.2, Cholesterol 138.2, Sodium 169.6, Carbohydrate 16.9, Fiber 3.5, Sugar 8.5, Protein 35.3

GRILLED CHICKEN LEGS WITH MINT-ORANGE SAUCE



Grilled Chicken Legs With Mint-Orange Sauce image

I found this recipe in an old Eating Well magazine, and made a few modifications. It was a big summer dinner hit

Provided by SaffronMeSilly

Categories     Chicken Thigh & Leg

Time 30m

Yield 8 chicken legs, 4-6 serving(s)

Number Of Ingredients 12

8 chicken legs
1 tablespoon olive oil
1/2 teaspoon basil
1/2 teaspoon tarragon
1/2 teaspoon parsley
1 teaspoon grated orange peel
1/4 cup orange juice
3 tablespoons honey
1 tablespoon vinegar, plus
1 teaspoon vinegar
1 teaspoon cornstarch
1/4 cup chopped of fresh mint (or 2 tsp dried mint)

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.

Nutrition Facts : Calories 716.5, Fat 44, SaturatedFat 11.9, Cholesterol 277.2, Sodium 266.8, Carbohydrate 15.9, Fiber 0.5, Sugar 14.2, Protein 61

GRILLED CHICKEN LEGS WITH COCKTAIL BARBEQUE SAUCE



Grilled Chicken Legs with Cocktail Barbeque Sauce image

The Chopped challenge this week is cocktail sauce. Left over cocktail sauce from your party last night can become a bold barbecue sauce for your chicken tonight! Chopped Basket Ingredient: cocktail sauce

Provided by Food Network Kitchen

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 11

1/2 cup apple cider vinegar
1/2 cup canola oil
1/4 cup plus 2 teaspoons molasses
Kosher salt and freshly ground black pepper
One 15.5-ounce black beans, drained and rinsed
One 15.5-ounce pinto beans, drained and rinsed
2 stalks celery with leaves, thinly sliced, stalks and leaves separated
2 small red onions, 1 finely diced (1/2 cup) and 1 roughly chopped (1/3 cup)
4 cloves garlic, minced
1 1/2 cups prepared cocktail sauce
4 whole chicken legs (about 2 1/2 pounds)

Steps:

  • Whisk together 5 tablespoons of the vinegar, 3 tablespoons of the canola oil, 2 teaspoons of the molasses and a pinch of salt and pepper in a large mixing bowl. Add the beans, celery stalks and diced onion. Gently stir to combine. Season with additional salt and pepper if needed. Cover with plastic wrap and refrigerate until ready to serve.
  • Heat 3 more tablespoons of the canola oil in a large saucepan over medium-high heat. Add the chopped onion and cook until softened and lightly browned, about 5 minutes, stirring occasionally. Add the garlic and cook until softened, about 2 minutes, stirring constantly. Stir in the cocktail sauce and the remaining molasses and vinegar. Bring to a boil, and then reduce to a simmer. Simmer, uncovered, until slightly thickened, about 5 minutes. Turn off the heat and pour half of the barbeque sauce into a small bowl for basting. Keep the remaining barbeque sauce warm until ready to serve.
  • Heat an outdoor grill or large cast-iron grill pan over medium heat. Brush the chicken with the remaining oil and sprinkle liberally with salt and pepper. Grill the chicken until charred on both sides but not cooked all the way through, 15 to 20 minutes. Baste the chicken liberally with the reserved barbeque sauce and continue cooking until the internal temperature is 160 degrees F, about 5 more minutes. Transfer the chicken to a large plate and allow to rest at least 5 minutes before serving.
  • Serve the grilled chicken legs with the remaining warm barbeque sauce and chilled bean salad. Garnish the bean salad with the sliced celery leaves.

GRILLED CHICKEN LEGS WITH POMEGRANATE MOLASSES



Grilled Chicken Legs With Pomegranate Molasses image

Make and share this Grilled Chicken Legs With Pomegranate Molasses recipe from Food.com.

Provided by evelynathens

Categories     Chicken

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 6

6 chicken legs, thighs separated from drumstick
1/2 cup olive oil
3 tablespoons red wine vinegar
2 tablespoons honey
2 tablespoons paprika
1/2 cup 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.

GRILLED CHICKEN LEGS WITH LEMON AND PEPPER



Grilled Chicken Legs with Lemon and Pepper image

Savoury chicken cooked on the BBQ.Perfect for those summer patio dinners. Prep times includes marinating time.

Provided by Divinemom5

Categories     Chicken

Time 4h20m

Yield 4 serving(s)

Number Of Ingredients 6

8 chicken legs with thigh
1/2 cup olive oil
1/3 cup fresh lemon juice
1 tablespoon chopped fresh rosemary
1 teaspoon salt
1/2 teaspoon fresh ground pepper

Steps:

  • Arrange chicken in shallow bowl or baking dish.
  • Whisk together remaining ingredients and pour over chicken.
  • Cover with plastic wrap and refrigerate at least 4 hours.
  • Heat grill to medium-high heat.
  • Place chicken on grill until browned on all sides (about 10 minutes) turning once or twice.
  • If using gas grill reduce heat to low and cook 20 minutes (check for doneness,continue cooking until chicken is no longer pink,if needed) If using charcoal,move chicken to edges of grill,cover and cook over indirect heat,check for doneness at 20 minutes,continue cooking if needed.

Nutrition Facts : Calories 869.6, Fat 67.5, SaturatedFat 15.1, Cholesterol 277.2, Sodium 846.2, Carbohydrate 2, Fiber 0.2, Sugar 0.5, Protein 60.7

CHRIS' GRILLED ORANGE CHICKEN



Chris' Grilled Orange Chicken image

This is a chicken recipe that my family absolutely loves. It is chicken breast marinated in lime juice, orange juice, lemon juice, mint, and honey. It is very tender and the chicken is very moist.

Provided by CLHARTMAN

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 8h40m

Yield 4

Number Of Ingredients 6

4 skinless, boneless chicken breast halves
¼ cup lemon juice
¼ cup lime juice
3 cups orange juice
¼ cup crushed fresh mint leaves
2 tablespoons honey

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.

Nutrition Facts : Calories 253.6 calories, Carbohydrate 30.7 g, Cholesterol 68.4 mg, Fat 1.9 g, Fiber 0.5 g, Protein 28.8 g, SaturatedFat 0.4 g, Sodium 79.5 mg, Sugar 24.9 g

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