Grilled Chicken Legs With Mint Orange Sauce Recipes

GRILLED CHICKEN LEGS WITH MINT-ORANGE SAUCE

Steps:

• In a large ziplock bag, coat chicken legs with oil, basil, tarragon, and parsley. Shake well to coat chicken.
• Preheat grill to 400 (or medium-low heat). Cook chicken for 15 to 20 minutes or until cooked through. (note that if the chicken was frozen, there will be some blood left in the meat even if it is completely cooked). Turn the chicken legs several times to make sure it cooks evenly.
• In a small sauce pan combine orange peel, orange juice, honey, and 1 tbsp vinegar. Bring to boiling, whisking constantly (note that that spraying a tablespoon with cooking spray will make the honey slide off easier).
• Meanwhile, combine cornstarch and 1 tsp vinegar in a small bowl.
• Once orange mixture is boiling, add cornstarch mixture, and continue to stir until mixture thickens.
• Remove from heat and stir in mint.
• Serve chicken with mint-orange dipping sauce on the side.

GRILLED TAMARIND AND ORANGE GLAZED CHICKEN

Steps:

• Whisk olive oil, herbes de Provence, garlic, salt, and black pepper in a bowl; place chicken in marinade and stir to coat. Cover and refrigerate 1 to 6 hours, turning chicken occasionally in marinade.
• Whisk chicken broth, orange juice, sugar, orange zest, butter, tamarind paste, and ginger in a saucepan and place over medium-high heat. Cook at a vigorous boil, whisking often, until mixture has reduced to about 3/4 cup and glaze coats the back of a spoon, 25 to 30 minutes. Remove from heat and stir in chile-garlic sauce; season tamarind glaze with salt and black pepper.
• Preheat an outdoor grill for medium-high heat. Spray a grill pan with cooking spray. Pour about 3 tablespoons tamarind glaze into a small bowl for basting and set aside.
• Place chicken breasts onto preheated grill; discard used marinade. Grill chicken until browned, the meat is no longer pink inside, and the juices run clear, about 4 minutes per side, basting with reserved tamarind glaze. An instant-read meat thermometer inserted into the thickest part of a breast should read at least 160 degrees F (70 degrees C). Transfer chicken to a serving plate and serve with remaining tamarind glaze poured on top.