Grilled Chicken Legs With Roasted Corn Packets Recipes

Steps:

• Heat greased grill for indirect grilling. Light one side of grill, leaving other side unlit. Close lid; heat grill to 350ºF.
• Sprinkle Dry Rub over chicken; rub onto chicken. Refrigerate 20 min.
• Combine all remaining ingredients except lime wedges; spoon onto 6 large sheets heavy-duty foil. Fold to make 6 packets, leaving room for heat circulation inside.
• Place chicken on grate over unlit area; cover. Grill 25 min. or until done (165ºF), turning occasionally and placing foil packets over lit area of grill after 10 min.
• Cut slits in foil to release steam before opening packets. Serve chicken with vegetables and lime wedges.

Steps:

• Put the lime juice, zest, coriander, cilantro, scallion and honey in the bowl of a food processor and pulse to combine. With the processor running, add the olive oil in a steady stream. Turn the motor off and add the salt and pepper. Pulse to combine. Pour the mixture into a nonreactive bowl and add the chicken legs to it. Toss to coat well and refrigerate for 1 hour.
• Place a 10-inch cast iron grill pan over high heat for 3 minutes. Put 4 of the chicken legs into the pan and grill 3 to 5 minutes per side, or until the juice runs clear if speared with a knife. Repeat the process with the rest of the chicken. Allow to cool to room temperature and refrigerate until ready to use.

Steps:

• Arrange chicken in shallow bowl or baking dish.
• Whisk together remaining ingredients and pour over chicken.
• Cover with plastic wrap and refrigerate at least 4 hours.
• Heat grill to medium-high heat.
• Place chicken on grill until browned on all sides (about 10 minutes) turning once or twice.
• If using gas grill reduce heat to low and cook 20 minutes (check for doneness,continue cooking until chicken is no longer pink,if needed) If using charcoal,move chicken to edges of grill,cover and cook over indirect heat,check for doneness at 20 minutes,continue cooking if needed.