grilled chicken with cilantro marinade
a recipe by
Maple Valley, WA
These wonderfully grilled chicken legs get their flavor from the sweetness of brown sugar and spice from the jalapeno and cilantro. If you do not like cilantro you can substitute the cilantro with coriander. You still achieve a great flavor for a deliciously wonderful meal.
Blue Ribbon Recipe
Definitely make this grilled chicken at your summer cookouts. After marinating, the slow cooked chicken legs are moist and juicy. The marinade is slightly sweet from the brown sugar with a bold, spicy flavor from the mustard. You'll definitely taste the jalapeno flavor but it doesn't add any heat to the chicken.
— The Test Kitchen @kitchencrew
Ingredients For grilled chicken with cilantro marinade
3/4 cbrown sugar, firmly packed
1/2 cDijon mustard
1jalapeno pepper; finely diced
1/2 ccilantro, fresh; finely chopped, or 2 Tbsp coriander
1 tspeach salt and pepper
How To Make grilled chicken with cilantro marinade
1In a large measuring cup mix the sugar, mustard, jalapeno, cilantro, salt, and pepper.
2Place chicken drumsticks in a resealable bag and pour marinade over the top. Seal bag; turn to completely coat chicken. Remove air from bag; seal tightly. Place in refrigerator for a least one hour; overnight is best.
3Grill over low heat to medium heat depending on your grill, turning occasionally to achieve doneness and beautiful grill marks. Cooking over very low heat will take about 1 hour or more to completely cook meat.
4Another option, instead of standing over the grill, is to place chicken on the grill over medium heat and turn to achieve grill marks. Place semi-cooked chicken in 13 x 9 pan, cover with foil, and place in a 250 F oven for about 30 to 45 minutes to complete cooking. You will have wonderfully moist chicken either way. Do not overcook or your chicken will be dry.
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