To me there’s something beguiling about a bronzed grilled chicken leg, and these most certainly fill that bill. Serve with fresh, cool, creamy (easy) Romaine Slaw for a nice contrast of tastes and textures. These grilled chicken legs are stunning picnic or potluck fare. You don’t have to tell anyone how easy they are to make!
[amd-zlrecipe-recipe:219]
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What herbs did you use?
Any kind you have on hand. I have marjarom in the garden right now which was great for this, but thyme, oregano or even basil would also work. If you use rosemary, mince it finely.
Any suggestions for baking? In MN…too cold to stand outside grilling!
Hi Michele,
I’d suggest baking in the oven at 375 for 35-50 minutes, until cooked through to the bone. They should still brown up quite nicely!
My evolutionary thought of the day: I *can* eat chicken skin if I want to.
I LOVE it, Judith!