Lemon-Thyme Chicken Legs

Lemon-Thyme Chicken Legs

Try chicken legs for a tasty change of pace. Grilled and glazed, these make a simple 30-minute main dish.

Prep Time

30

Minutes

Total Time

30

Minutes

Makes

4

servings

1/4
cup honey
1
tablespoon grated lemon peel
1
tablespoon lemon juice
1
teaspoon salt
1/2
teaspoon dried thyme leaves
1/2
teaspoon pepper
8
chicken legs (about 2 1/2 lb)
Lemon wedges
  1. Heat gas or charcoal grill. In small bowl, mix honey, lemon peel, lemon juice, 1/2 teaspoon of the salt, the thyme and 1/4 teaspoon of the pepper; set aside.
  2. Sprinkle chicken legs with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Place chicken on grill over medium heat. Cover grill; cook 16 to 20 minutes, turning once, until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Brush chicken legs generously with lemon-honey sauce, turning to coat evenly. Cover grill; cook 1 to 2 minutes longer on each side or until glaze is hot and bubbly.
  3. Place chicken on serving platter. Garnish with lemon wedges.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
The lemon-honey sauce would also be great on other chicken pieces. Prepare as directed, adjusting the grilling time as needed; grill smaller pieces 10 to 15 minutes and larger pieces 20 to 40 minutes. Check doneness with a meat thermometer inserted into the center of the meat, not touching bone; when done, it should read at least 165°F. Be sure to grill the chicken until it is completely cooked before brushing with the sauce.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 590
    • (Calories from Fat 280),
  • Total Fat 31g
    • (Saturated Fat 8g,
    • Trans Fat 1/2g),
  • Cholesterol 210mg;
  • Sodium 790mg;
  • Total Carbohydrate 18g
    • (Dietary Fiber 0g,
    • Sugars 18g),
  • Protein 59g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 8 1/2 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 5 1/2 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.