Ingredients Jump to Instructions ↓

  1. 12 to 24 fresh frog legs

  2. 8 to 12 fresh basil leaves, chopped

  3. 1/4 cup chopped green onions or chives

  4. 1/4 cup chopped parsley leaves

  5. 2 tablespoons minced garlic

  6. Skewers

Instructions Jump to Ingredients ↑

  1. In a saute pan, simmer all ingredients except the frog legs on medium-low heat for 4 to 7 minutes. Note: If the garlic begins to brown or burn, pull the pan off immediately.

  2. Allow the mixture to cool to room temperature. Place the frog legs in a bowl and pour the cooled mixture over the frog legs.

  3. Mix until legs are covered. Place in the refrigerator for 1 to 3 hours, or cover and refrigerate overnight. Remove from the refrigerator and discard the marinade .

  4. Heat grill or pit until flames are barely present in the coals. Place 4 to 6 frog legs on each skewer , touching but not pressed together.

  5. Cook directly on the grill for 4 to 6 minutes on each side, 8 to 12 minutes total. Or cook in a medium-heat smoker for at least 12 to 20 minutes or until the meat reaches desired doneness.

  6. Serve as is or re-make the marinade and drizzle it over the legs.

  7. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.


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