Marinated Grilled Chicken Legs

D made this last week. It was really good. Neither of us felt there was one ingredient that overpowered the rest. The legs were really juicy. We had with corn-on-the-cob.

Marinated Grilled Chicken Legs

1 cup fresh orange juice
2 tablespoons fresh lemon juice
4 teaspoons low-sodium soy sauce
1 tablespoon dry sherry
1 1/2 teaspoons bottled minced garlic
1 1/2 teaspoons balsamic vinegar
1 1/2 teaspoons basil oil (used dried basil and olive oil)
1 teaspoon onion powder
1 teaspoon dark sesame oil
1/2 teaspoon salt
1/4 teaspoon hot pepper sauce
8 chicken drumsticks (about 2 1/4 pounds), skinned
Cooking spray
Green onion strips (optional)

Combine the first 11 ingredients in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 2 hours, turning bag occasionally.

Prepare grill.

Remove chicken from bag, reserving marinade. Place reserved marinade in a small saucepan; cook over medium heat 3 minutes. Place chicken on grill coated with cooking spray; grill 30 minutes or until chicken is done, turning and basting occasionally with reserved marinade. Garnish with green onion strips, if desired.

Yield: 4 servings (serving size: 2 drumsticks)

CALORIES 215 (31% from fat); FAT 7.5g (sat 1.8g,mono 2.8g,poly 1.8g); IRON 1.5mg; CHOLESTEROL 97mg; CALCIUM 18mg; CARBOHYDRATE 4.4g; SODIUM 339mg; PROTEIN 30g; FIBER 0.1g

Cooking Light, JUNE 2005