Lemonade Chicken Legs with Garlic Sweet Potatoes
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Place chicken legs in one or two large plastic zip lock bags with lemonade and soy sauce. Seal the bag and turn over a number of times so that all pieces are nicely coated. Place in refrigerator to marinate for a few hours or overnight.
Remove chicken legs from marinade. Place marinade in a small saucepan and bring to a boil and reduce by half over medium high heat.
Prepare sweet potatoes while marinade is reducing. Cut in half and then cut each half into quarters to make wedges –about 8 pieces per medium size sweet potato. Toss with olive oil and garlic in a microwave safe bowl. Microwave on high 5 minutes and toss again. Place potatoes in a grill basket.
Oil the grill and preheat BBQ to medium-high. Place chicken on grill skin side down. Cook potato wedges in a grill basket with chicken. Grill the chicken turning once, until fully cooked and browned and crispy – until a thermometer inserted into the chicken reads 165°F (74°C). Baste often during cooking. Discard leftover marinade.
Optional additions to the lemonade marinade include dried or fresh mint and a dash or two of hot sauce. You can also prepare this dish in a hot oven.
|Per 470 g serving||Amount|
|Saturated Fat||3 g|
|Per 470 g serving||% Daily Value|