chicken leg cook off...

This photo belongs to Skinnytaste

As I am soon going to be back to work full time, I decided to do some special cooking over the next 2 weeks.  Tonight is day one of the Chicken Leg Cook Off.  When Nick comes home, we will be grilling Roasted Lemon Chicken Legs via The Pioneer Woman.  (Although I know that Nick really loves chicken wings, I thought I would shake things up and try 2 chicken leg recipes.) 

Roasted Lemon Chicken Legs via The Pioneer Woman

Total Time:1 hr 5 min

Prep:5 min

Inactive: 30 min

Cook: 30 min

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Yield:12 servings

Level:Easy

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Ingredients

• 24 chicken legs
• 6 lemons
• 1/2 cup olive oil
• 4 cloves garlic, pressed
• Salt and freshly ground black pepper

Directions

• Put the chicken legs in a large resealable bag, squeeze in the juice of the lemons and throw in the rinds as well. Add the olive oil, garlic and some salt and pepper, seal the bag and toss around. Place in the fridge to marinate for at least 30 minutes or up to 6 hours.
• Preheat the oven to 450 degrees F.
• Place the chicken legs on a baking sheet and roast until the juices run clear, 20 to 30 minutes.

 

Tomorrow, it's Sweet 'n Spicy Asian Glazed Grilled Drumsticks.

 

Sweet and Spicy Grilled Drumsticks via Skinnytaste.com 

Servings: 4 • Size: 2 drumsticks • Old Pts: 6 pts • Weight Watchers PP: 6 pts

Calories: 255.5 • Fat: 6 g • Protein: 35 g • Carb: 10.5 g • Fiber: 0 g • Sugar: 10 g

Sodium: 702 mg • Cholesterol: 131 mg

Ingredients:

• 24 oz (8) skinless chicken drumsticks, with bone*
• 1/2 tsp garlic salt
• 1/2 tsp ground ginger
• 2 tbsp reduced soy sauce (Tamari for GF)
• 2 tbsp apple cider vinegar
• 1 tsp Sriracha

For the glaze:

• 3 tbsp sweet red chili sauce
• 1 tbsp raw honey
• 1 - 2 tsp Sriracha (I used 2, use more if you like it hot)
• optional, chopped chives for garnish

Directions:

• Season drumsticks with garlic salt and ground ginger. Place in a large ziplock bag or container and add the soy sauce, vinegar and 1 teaspoon sriracha and marinate overnight (the longer the better).
• Preheat the grill. In a small bowl, mix the chili sauce, honey and sriracha; set aside.
• Grill the drumsticks on a rack lightly coating with cooking spray over medium heat, turning every 5 minutes or so until the chicken is cooked through, about 25 minutes.
• Brush the chili sauce mixture over the drumsticks on all sides and remove from the grill. Finish with chopped chives if desired and enjoy.

*each drumstick was 2 oz raw, off the bone