I didn’t get this chicken grilled because it was storming the day I made it, but I baked it in the oven and loved the flavor from this marinade. It was a subtle sweet heat, the lime gave a touch of tang, and it was so delicious. I made this along with the corn from a few days ago when my sister came to visit. They have a gluten-free need, and this recipe helped achieve that. The recipe came from Homegrown: Cooking from my New England Roots.
Maple-Lime Grilled Chicken Legs
3/4 c fresh lime juice
1/4 c hot sauce, preferably Cholula
3 Tbsp maple syrup
2 tsp sweet Spanish paprika
2 large garlic cloves, minced
1 Tbsp fresh oregano
1 Tbsp kosher salt
1 1/2 tsp black pepper
6 whole chicken legs (drumsticks and thighs)
Marinate the chicken: In a gallon-size zip-top plastic mag, combine the lime juice, hot sauce, maple syrup, paprika, garlic, oregano, salt, and pepper. Add the chicken to the bag and turn to coat with the marinade. Seal the bag and refrigerate for at least 2 hours or up to overnight.
Remove the chicken from the marinade (reserve the marinade) and place skin side down, on the hot side of the grill. Cook until the skin begins to brown, 2-3 minutes. Flip and cook 2-3 minutes on the second side. Then move to the indirect heat zone. Continue cooking, flipping and basting with the reserved marinade occasionally, until well-browned and an instant read thermometer registers at 165 degrees, about 35 minutes. Transfer to a patter and serve hot or at room temperature.
I will make crafts and cook better 