Ingredients
- 5 chicken legs (or any chicken
pieces you like)
- 2 tbsp ginger root
- 2 cloves garlic crushes
- 2 tbsp red palm oil
- Salt
- Cayenne pepper.
- 1 onion, cut in thick rings
Preparation
1. Mix the ginger, garlic, palm oil,
salt, and pepper together.
2. Rub the mixture all over the chicken
then toss with the onions (you can add everything to a gallon zip lock baggie). Allow it to sit at least 25 minutes, but
overnight is best. Grill the chicken legs in low heat (about 450F), until done
(you can also roast with the oven if desired)
3. For chicken legs you are aiming for
an internal temperature of 190F. This takes about 35 minutes on grill (turning
once halfway). If you make this recipe with chicken breasts, you will aim at internal temperature of 165F. Grill
the onion rings towards the end of cooking so as not to burn them.
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