Monday, June 22, 2015
Balsamic Roasted whole Chicken legs - in the Grill Pan
Balsamic Vinegar is the base of this marinade; it looks like red wine, adds an amazingly rich taste and texture to the dish.
Whole Chicken Legs – 2
Balsamic Vinegar - ½ cup
Extra Virgin Olive Oil – 2 tbsps
Dried Rosemary – 1 tsp
Dried Mixed Herbs – 1 tsp
Garlic – 2 medium cloves – crushed
Ginger Powder – 1/4th tsp
Lime Juice – ¼ the juice of a Lime
Chili Paprika – ½ tsp
Salt to taste
Pepper to taste
Sliced Onion and Bell Pepper rings - optional
Wash the Chicken Legs thoroughly and pat dry. I used frozen one’s, let them completely defrost, pat dry.
In a bowl, mix all the ingredients and marinate the Chicken legs in the marinade in the Refrigerator for an hour or more (I did for an hour).
Heat the Grill Pan and place the Chicken Legs in them over medium heat, I cooked them for about 7-8 minutes on each side.
Add more EVOO if needed.
Once one side is cooked, turn and cook the other side.
Add the Onion and Bell Pepper rings, sprinkle some more salt and pepper.
Run the knife through the thigh of the Chicken, if the juice runs clear, the meat is done.
Give it standing time for 5-7 minutes before you serve, if cut immediately, the juices will run out and the meat will become extremely dry.