Herb and Lemon Chicken Legs
Herb and Lemon Chicken Legs
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Herb and Lemon Chicken Legs

15 MIN
30 MIN


Herb and Lemon Butter



Herb and Lemon Butter

  1. In a bowl, combine all the ingredients. Generously season with pepper and stir well to combine. Set aside.


  1. Preheat the grill, setting the burners to high. Oil the grate.
  2. On a work surface, gently lift the skin from the meat beginning from the cut side of the thigh to create a pocket. Avoid tearing the skin. Spread the herb butter between the meat and skin of each leg. Season with salt.
  3. Reduce the burners to medium-low. Place the chicken on the grill, skin side up. Close the lid and cook for 25 to 30 minutes, or until the meat pulls easily from the bone. If using a thermometer, the temperature should read 180°F (82°C) when it is inserted in the centre of the meat (without touching the bone).
  4. If desired, serve with the Spring Bean and Arugula Salad (see recipe). 

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