Moroccan Chicken Legs

150 Min.
30 Min.
4
Ingredients
8
chicken legs or drumsticks
8 chicken legs or drumsticks
1
tablespoon Better Than BouillonĀ® Roasted Chicken Base
1 tablespoon Better Than BouillonĀ® Roasted Chicken Base
2
tablespoons olive oil
2 tablespoons olive oil
2
tablespoons freshly chopped cilantro
2 tablespoons freshly chopped cilantro
1
tablespoon grated onion
1 tablespoon grated onion
1
teaspoon minced garlic
1 teaspoon minced garlic
1
teaspoon ground coriander
1 teaspoon ground coriander
½
teaspoon cayenne pepper
½ teaspoon cayenne pepper
Directions
  1. Using a sharp knife, make 3 small slits into the meat on both sides of the chicken legs.
  2. Mix the chicken base, olive oil, cilantro, onion, garlic, coriander, and pepper into a small mixing bowl. Pour the marinade into a re-sealable plastic bag. Add the chicken to the bag and place in the refrigerator for 2 hours or up to 8 hours.
  3. Preheat the grill to 425 °F.
  4. Remove the chicken from the marinade and place directly onto the grill. Grill the chicken for 25 - 30 minutes turning every 5 minutes. The internal temperature should be 165 °F.
  5. Serve immediately.

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