Maple-lime grilled chicken legs with bean salad from Homegrown: Cooking from My New England Roots (page 164) by Matt Jennings

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Notes about this recipe

  • Eat Your Books

    Chicken marinates at least 2 hours.

  • mharriman on April 08, 2021

    We loved this recipe, both the chicken and bean salad. As others have noted, the marinade has an unusual but appealing taste with sweet mixed with sour and hot sauce. The salad is a tasty alternative to potato salad for An outdoor grilled chicken meal. I marinated my chicken for six hours and made the bean salad early afternoon to give flavors a chance to meld for a dinner meal. Changes: We’re not big hot spice fans, so only used 1 tablespoon of hot sauce. Pan grilled the chicken on my stove top for 10 minutes before finishing in oven for additional 35. I used 2 percent Fage brand plain yogurt instead of full fat and sprinkled queso fresco on our individual salads before serving. Looking forward to making the chicken on the grill when it gets warmer. I’m sure the chicken will taste even better. This is the healthiest recipe I’ve made from this cookbook which elevates it to repeat in rotation status.

  • puddlemere on March 10, 2019

    Very good (both the chicken and bean salad). Our grill wasn't working very well, so we ended up just roasting the chicken legs in the oven. I really liked the bean salad as well--really nice combination of flavors and textures.

  • bwhip on April 26, 2018

    Excellent grilled chicken recipe, with a very unique flavor profile from the marinade with lime juice, hot sauce and maple syrup. The grilling technique, using a hot and cold side of the grill, is spot on and produces great results. Haven’t yet tried the bean salad accompaniment, but the chicken was excellent.

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