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Ingredients
| chicken thighs: 4 thighs (skinless) |
| maple syrup: 1/4 cup |
| fresh basil (chopped): 2 Tbl |
| Dijon mustard: 1 Tbl |
| orange juice: 1/4 cup |
| orange zest: 1 tsp |
| black pepper |
Maple, Orange and Basil Chicken Legs
Credit: Food.com
User rating:
-
Prep Time
360 min -
Cook Time
35 min -
Servings
4 serving(s)
Tags
- Whisk the marinade ingredients together in a bowl and pour into a resealable plastic bag.
- Add chicken and marinate in refridgerator for at least 5-6 hours or overnight.
- Reserve marinade for basting.
- Bring reserved marinade to a boil and boil uncovered for 5 minutes.
- When ready to cook, brush cold grill with oil or cooking spray and preheat to high.
- Grill chicken for 2 minutes per side.
- Place chicken to one side of grill, away from direct heat.
- Cook, covered for 30-35 minutes, turning and basting often.
- When juices run clear remove and serve.