Mahogany Grilled Chicken

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!



8 Replies to “Mahogany Grilled Chicken”

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    • 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.

  3. 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!

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