45 minutes

Chicken Legs with thighs, 8
Olive oil, 3 Oz
Lemon juice, 3 Oz
Chopped fresh rosemary, 1 Tablespoon
Kosher salt, 1 teaspoon
Fresh ground pepper, 1/2 teaspoon


Arrange the chicken in a shallow bowl or a baking dish. Then whisk together the olive oil, lemon juice, rosemary, salt and pepper and pour over the chicken. Cover with plastic wrap and refrigerate at least for 4 hours.

Heat the grill to medium-high heat and place the chicken on the grill. Cook until browned on all sides, it will take about 10 minutes, turning once or twice. If you use a gas grill, reduce the heat to low and cook for 20 minutes. If you use a charcoal grill, move the chicken to the edges of the grill, then cover and cook over indirect heat. Check for doneness after 20 minutes.

Thanks to: Jovina Cooks Italian