I’ll be honest. I don’t have great luck with grilled chicken. Usually it’s bland, overdone and, as much as I hate to admit it, I’m usually to blame. Naturally, I was delighted when I found this foolproof Georgian recipe in Laura Kelley’s The Silk Road Gourmet: Volume One: Western and Southern Asia – it’s a giant bright bite of lemony goodness. The crazy strong flavor comes from an extra long marination – 24 hours. If you’d rather a milder flavor, try just a few hours instead.
| Servings | Prep Time |
| 2-4 people | 15 minutes |
| Cook Time | Passive Time |
| 25 minutes | 8-24 hours |
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I’ll be honest. I don’t have great luck with grilled chicken. Usually it’s bland, overdone and, as much as I hate to admit it, I’m usually to blame. Naturally, I was delighted when I found this foolproof Georgian recipe in Laura Kelley’s The Silk Road Gourmet: Volume One: Western and Southern Asia – it’s a giant bright bite of lemony goodness. The crazy strong flavor comes from an extra long marination – 24 hours. If you’d rather a milder flavor, try just a few hours instead.
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Ingredients
- 2 lbs chicken legs
- 1 cup lemon juice
- 3 Tbsp Georgian Five Spice
- 1/3 cup peanut oil
- salt
Servings: people
Units:
Instructions
- Combine the lemon juice, five spice, and peanut oil. Pour over chicken legs, cover and refrigerate 8-24 hours.
- Grill on each side over medium-low heat, turning once. Ours took about 25 minutes, but you’ll need to check yours depending on thickness and grill temperature. Enjoy!