Miami Chicken Legs Recipes

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MIAMI CHICKEN LEGS



Miami Chicken Legs image

I got this one of my mom's old recipe books called Great American Recipes. It's simple and delicious.

Provided by Peg 4

Categories     Chicken Thigh & Leg

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 lbs chicken legs
1/2 cup ketchup
1/4 cup cider vinegar
3 tablespoons oil
2 tablespoons brown sugar
2 tablespoons Dijon mustard
2 tablespoons lemon juice
1 teaspoon dried basil
1 dash salt & pepper
2 minced garlic cloves

Steps:

  • Wash and dry chicken.
  • Prepare marinade-basting sauce by combining all the ingredients.
  • Place chicken in a bowl and pour marinade over it. Marinade at room temperature for at least 1 hour.
  • Remove chicken from marinade and reserve for use as basting sauce.
  • Place chicken on preheated grill or broiler. Baste with sauce on all sides.
  • Grill chicken, basting and turning every 10 min for about 30 min or until chicken is done and juices run clear when pierced with fork.
  • Good served with hot rolls, salad, or grilled tomatoes.

Nutrition Facts : Calories 582.5, Fat 38.1, SaturatedFat 9.1, Cholesterol 188.4, Sodium 601.8, Carbohydrate 16, Fiber 0.5, Sugar 13.9, Protein 42.2

GRILLED MIAMI CHICKEN



Grilled Miami Chicken image

I have had this recipe for years. I take half the 4lb bag of thighs and save for other use then I throw this marinade right into bag with remaining thighs. Back into freezer it goes. When ready to use I let the whole bag thaw in fridge overnight in the marinade. The following night my chicken is marinaded and ready to go on grill!

Provided by TMoney

Categories     Chicken Thigh & Leg

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 lbs boneless skinless chicken thighs
1/2 cup ketchup
1/4 cup cider vinegar
3 tablespoons oil
2 tablespoons brown sugar
2 tablespoons Dijon mustard (I like Grey Poupon)
2 tablespoons lemon juice
1 teaspoon dried basil
1/8 teaspoon salt and pepper (to taste)
2 fresh garlic cloves, minced

Steps:

  • Combine all ingredients and pour over frozen thighs and put back in freezer, or,.
  • Combine all ingredients and pour over thawed chicken and marinate at room temperature for at least one hour.
  • Rub your grill grates with oil or nonstick spray before pre-heating as the sugars will cause the chicken to stick.
  • Baste and turn chicken every ten minutes till no longer pink in center (grilling time will depend on size of your chicken).
  • My family loves to dip so I have boiled the remaining marinade and reduced to 3/4 then served on side. It is strong so it is a matter of choice.

Nutrition Facts : Calories 285.8, Fat 13, SaturatedFat 2.4, Cholesterol 125.9, Sodium 411.8, Carbohydrate 10.8, Fiber 0.3, Sugar 9.3, Protein 30.4

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