| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
June 1991 |
1 |
Servings |
INGREDIENTS
|
|
The grated zest, about 2 |
|
|
teaspoons |
|
|
and juice about |
|
|
3/4 cup of 2 |
|
|
lemons |
|
|
The grated zest, about 2 |
|
|
1/2 |
|
|
teaspoons and |
|
|
juice about 3/4 |
|
|
cup of 3 limes |
| 1 1/2 |
T |
Sugar |
| 1 |
t |
Finely chopped garlic |
| 1/4 |
t |
Cayenne |
| 1/4 |
c |
Vegetable oil |
| 8 |
|
Whole chicken legs, about 4 |
|
|
pounds |
INSTRUCTIONS
In a saucepan whisk together the zests, the juices, the sugar, the
garlic, the cayenne, and salt and pepper to taste and simmer the
mixture, stirring, for 5 minutes, or until the sugar is dissolved.
Whisk in the oil and let the marinade cool. In a large dish arrange
the chicken, pricked in several places with a fork, in one layer, pour
the marinade over it, and let the chicken marinate, covered and
chilled, turning it once, for 1 to 3 hours. Transfer the chicken with
tongs to an oiled grill set about 6 inches over glowing coals or to an
oiled ridged grill pan set over moderately high heat and grill it,
basting it with the marinade for the first 20 minutes (discard any
remaining marinade). Turn the chicken over and grill it for 20 minutes
more, or until it is cooked through. Serves 4 to 8. Gourmet June
1991 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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