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garlic scallion extra-virgin olive oil orange zest mint ground cumin hot paprika ground ginger cinnamon chicken salt
Viewed: 60 - Published at: 9 years agoIngredients
- 2 garlic cloves, minced
- 1 scallion, finely chopped
- 1 tablespoon extra virgin olive oil
- 2 teaspoons orange zest, grated
- 1 teaspoon dried mint
- 1 teaspoon ground cumin
- 3/4 teaspoon hot paprika
- 1/4 teaspoon ground ginger
- 1/4 teaspoon cinnamon
- 4 skinless chicken legs, whole, skinned, about 1/2 lb
- 3/4 teaspoon salt
Method
- Combine the garlic, scallion, oil, orange zest, mint, cumin, paprika, ginger and cinnamon in a zip-close plastic bag.
- Add the chicken and squeeze out the air and seal the bag.
- Refrigerate, 4 hours to overnight, turning the bag occasionally.
- Spray the grill with nonstick cooking spray and prepare the grill to medium-hot.
- Lift the chicken from the marinade and sprinkle with salt.
- Discard the marinade.
- Place the chicken on the grill and cover the grill until an instant read thermometer reads 180°F when stuck in the thigh, about 12-15 minutes per side.
