INGREDIENTS:
- 1 tablespoon dried oregano
- 1 tablespoon minced fresh thyme leaves
- 1 tablespoon minced fresh rosemary
- 2 tablespoons sesame seeds
- 1 teaspoon salt
- 1 lime, the zest
- 1 tablespoons extra-virgin olive oil, plus more for serving
- 3 medium cloves garlic, minced
- 2 whole chicken legs
INSTRUCTIONS:
- Combine oregano, thyme, rosemary, sesame seeds, lime zest and salt in a small bowl. In a Mortar and pestle combine the spices with olive oil and garlic until it forms a paste.
- Pat chicken dry with paper towels. Using your hands, rub the herb paste evenly all over the surface of chicken, working it into every nook and cranny.
- Preheat the grill for about 10 minutes. Grill the chicken skin-side up at indirect heat for about 25-30 minutes. Then turn up the heat or move over direct heat and grill for another 5-10 minutes, until well done. Chicken should be cooked well done to 165-170℉ or 75℃.
- Transfer chicken to a cutting board and allow to rest for 5 to 10 minutes before serving.
When Grilling:
You need 2 of everything:
- 2 tongs, one for raw meats, another for cooked meat
- 2 plates, one for raw meats, another for cooked meat
- 2 marinades, one bowl for marinading and another for basting
- use separate cutting boards for raw vegetables, raw meat and cooked meat and vegetables
- don't leave food out, keep your food cold.
Source: Sweet Sour Savory
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