These legs get a triple blast of flavor: first from a soak in lemon juice and salt, then from a pungent marinade of spices and yogurt (which also tenderizes the meat), and finally from a bit of butter brushed on at the end of cooking. Removing the skin from your chicken legs before grilling may seem like a waste of potentially crisp deliciousness, but it helps the marinade penetrate the meat more easily, as does making deep slashes in the meat before marinating.
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Easy and delicious. I already had boneless skinless thighs on hand, so used them with excellent results. Grilled off the fire for first 20 minutes (10 per side), then another 8 mins or so direct heat to get a nice char.
Absolutely delicious !
Chicken was crispy and moist, delicious. Maybe could have been spicier?
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
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