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Coriander marinated grilled chicken leg quarters Recipe Courtesy ...
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Short Description: Coriander marinated grilled chicken leg quarters. Recipe Courtesy of Evette Rodriguez. 4 chicken leg quarters. Juice of 1 lemon ...
Content Inside: PO Box 8570, Port St. Lucie, FL 34985 Info@evyskitchen.com Coriander marinated grilled chicken leg quarters Recipe Courtesy of Evette Rodriguez 4 chicken leg quarters Juice of 1 lemon 1 tablespoon freshly ground coriander seed 1 teaspoon ground cumin 1 teaspoon salt 1/2 teaspoon red pepper flakes 2 tablespoons brown sugar ½ cup store bought balsamic vinegar salad dressing, I like Kens Juice the lemon in a large bowl of cold water, rinse the chicken in the lemon water and pat dry with paper towels. Place the chicken leg quarters in a zip top plastic bag. In a small bowl, whisk the ground coriander, cumin, salt, red pepper flakes, brown sugar and balsamic dressing, pour over the chicken. Seal the bag shut and gently massage the bag to distribute the marinade evenly over all of the chicken pieces. Place the bag on a dish and marinate chicken in the refrigerator for 10 minutes. Preheat your gas grill on high with the lid shut for 5-10 minutes. Lower the flame on the grill and spray the grates with non stick cooking spray. Crank the heat back up to high and carefully place the chicken on the grill. Allow the chicken to cook on high for 5 minutes without moving. Turn the chicken over and cook this side for 5 minutes more without moving. Lower the flame to low, flip the chicken and cook for about 40 minutes, flipping the chicken over every 10 minutes until the juices run clear or an instant read thermometer reaches 180F Transfer chicken to a serving plate and cover loosely with foil, set aside for 10 minutes and serve with a small spinach and tomato salad for a great low calorie meal. Yield: 4 servings. Prep Time: 15 minutes Cook Time: 40-50 Inactive Prep 10 minutes Ease of preparation: Easy Cooks note: I use a mortar and pestle to grind my spices. I grew up using one while living with my grandmother. It's really worth the time and effort it takes to grind them from scratch. The spices are much more aromatic, the difference really shows in the finished dish.
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