Ingredients Jump to Instructions ↓

  1. 3 tablespoons 45ml Minced fresh basil

  2. 2 teaspoons 10ml Minced fresh oregano

  3. 2 teaspoons 10ml Minced fresh rosemary

  4. 3 tablespoons 45ml Minced shallot or green onion

  5. 2 tablespoons 30ml Butter - softened

  6. 3 Garlic - minced

  7. 2 teaspoons 10ml Grated lemon peel

  8. 1/2 teaspoon 2 1/2ml Salt

  9. 1/4 teaspoon 1 1/3ml Black pepper

  10. 4 Chicken legs with thighs

  11. 1 tablespoon 15ml Olive oil Fresh oregano sprigs Lemon peel strips

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Combine herbs, shallots, butter, garlic, lemon peel, salt and pepper in medium bowl. Loosen chicken skin by gently pushing fingers between the skin and the chicken, keeping skin intact. Gently rub herb mixture under skin of chicken, forcing it into the leg section; secure skin with wooden picks. (Soak wooden picks in hot water 15 minutes to prevent burning.) Cover and refrigerate chicken at least 1/2 hour. Brush chicken with oil. Arrange briquettes on each side of rectangular metal or foil drip pan. Grill chicken, skin side down, in center of grid on covered grill 20 minutes. Turn chicken and cook 20-25 minutes or until juices run clear. Garnish with oregano sprigs and lemon strips.


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