Grilled Chicken Legs With Orange and Rosemary

Photo by Ditte Isager
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 409 calories
    • Calories 64 calories from fat
    • Fat 29 g
    • Sat Fat 4 g
    • Cholesterol 103 mg
    • Sodium 572 mg
    • Protein 25 g
    • Carbohydrate 14 g
    • Sugar 8 g
    • Fiber 3 g


  1. Check 2 navel oranges
  2. Check 3tablespoons fresh lemon juice
  3. Check kosher salt and pepper
  4. Check 3 cloves garlic, thinly sliced
  5. Check 2tablespoons chopped fresh rosemary
  6. Check 1/4cup olive oil, plus 1 teaspoon
  7. Check 1 1/2pounds small chicken thighs and drumsticks
  8. Check 1 large red onion, sliced into 1/4-inch rings
  9. Check 1 head green leaf lettuce, torn into pieces


  1. Grate 1/2 teaspoon of zest from 1 orange into a large mixing bowl. Squeeze in 1/3 cup of orange juice. Stir in the lemon juice, 3/4 teaspoon salt, 1/2 teaspoon pepper, the garlic, rosemary, and 1/4 cup of the oil. Reserve 1/4 cup of the dressing. Add the chicken to the bowl, cover, and refrigerate for 30 minutes.
  2. Heat grill to medium. Place the chicken, skin-side up, over indirect heat and cook, covered, for 35 minutes. Turn the chicken and cook, uncovered, over direct heat, until cooked through, about 10 minutes.
  3. Meanwhile, brush the onion with the remaining oil and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill until tender, 8 minutes. Peel the remaining orange and slice into 1/4-inch-thick rounds. Combine them with the onion, lettuce, and reserved dressing in a bowl. Transfer to individual plates. Serve with the chicken.