large ziplock bag, coat chicken legs with oil, basil, tarragon, and
eep warm and pour over chicken and enchiladas.
To prepare
Wash the chicken legs and remove the skin. The
o 360^F.
Rinse chicken legs, dry, and remove skin.
Score the skin of the chicken legs then place in a large
d add chicken.
Chill and marinade for at
he simmering water.
----CHICKEN----.
Brush the chicken drumsticks with oil
ook over a medium heat for about 10 mins. Next, add
our taste.
Wash your chicken legs and pat them dry.
baking sheet. Rinse the chicken legs and pat dry.
Melt
he chicken and toss until well coated. Allow to marinate for 15
For the basil vinaigrette - Place the
00\u00b0F.
Pat the chicken legs dry with paper towels. Trim
75F.
2. Place the chicken legs in a large mixing bowl
Preheat grill.
In a shallow dish, mix chicken with l/2 cup virgin olive oil, honey, vinegar and paprika, and allow to marinate overnight in refrigerator or 3 hours at room temperature.
Sprinkle chicken with salt and pepper and place on grill.
Grill 12-13 minutes per side, or until juices run clear when pierced with a fork or knife.
Remove cooked chicken from grill and drizzle with pomegranate molasses.
Serve immediately.
Arrange chicken in shallow bowl or baking
To make the grilled chicken skewers: Soak 8 (or more
Wash and dry chicken legs. Place chicken legs in a non-metallic dish
ixture over medium heat, stirring, for 1 minute. Stir in cocoa
Place the chicken legs in a large resealable plastic