Texas chicken legs

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Onions peel, in columns cut. Peel, wash and roughly chop the carrots. Wash the legs. Put them with bay leaf, 2 teaspoons salt, onions, carrots and peppercorns into a large roasting pan or pot. Fill with hot water until the meat is covered.

2. 2

   Bring to the boil covered, simmer over a low heat for about 40 minutes. Drain well.

3. 3

   For the marinade, wash the lemon hot and grate the peel. Squeeze half the lemon. Wash the thyme and remove the leaves. Mix everything with honey, paprika and oil.

4. 4

   Cut the chicken legs three or four times with a sharp knife and coat them with the marinade. Grill on the hot grill for 5-10 minutes while turning and coat several times with the remaining marinade.

Nutrition Facts

KCAL
490 kcal

CARBS
11 g

FATS
30 g

PROTEINS
42 g