Ingredients
-
3-5 lbs bone-in chicken legs or thighs
-
Directions
What’s a party without CHICKEN something-a-rather?!?! No need to worry about catering to the picky with these EASY grilled or baked chicken legs.
Party of 3? That’s right peeps! I made these for a football Sunday party of 3. Me, hubby, and my 10 year old son. His friend tried one in between rounds in the pool. We gnawed on theses for two days which made Monday all the more fun! Rinse. Repeat.
Whether you use chicken legs, thighs, tenders, or wings – this is a slam dunk, providing your crew and guests with a flavor bomb for every taste bud. And I wont tell if you dont BUT these flavor bombs are completely PALEO and WHOLE30!!! That’s right!
That’s the thing about Whole30 and Paleo that separates it from the sheer multitude of fad diets based on calorie and/or fat restriction. You do not sacrifice great food nor taste.
Spices are your bestest friend in the WHOLE wide world.
The more flavor you can infuse into your food AND the more compliant sauces you can create, the less you feel like you are on any kind of program or diet AT ALL. This is about falling in love with REAL UNADULTERATED FOOD. The weight loss, the feeling great, all that will fall in line when and how it should if you truly commit to change your relationship with food.
No soapbox. Just a bit of fyi and I’m currently writing this while on Day 25 of my own journey into Whole30 land.
This was so good, I made this two weekends in a row. If after the first round, you get better feedback on some of the flavors or the others, make a double batch of those OR change the seasoning all together.
IDEA – Another fave here is to create a marinade with Italian dressing OR pepper and freshly squeezed lemo juice and zest. Nommy!
I served these amazing flavor bombs with kale chips and stuffed pablano peppers. Not too mention, slices of lemon and lime really enhance the flavors but allow the guest to apply liberally or not at all.
All Whole30. All Keto. All Paleo. Full tummies. Big smiles. And none the wiser!
Do you social?
Me too! Make this, take a photo, and on da GRAM – #SOLTOcrew AND don’t forget to @sanityorlackthereof | Find more from SOLTO on Pinterest and join my crazy wack cookery community on Facebook. Glad you came to party!
Until we cram food down our throats at a party again…
Steps
|
1
Done
|
ChickenDivide legs or thighs as equally as you can into 3 bags. You can also choose to do just 1 or 2 spice mixes. Hell, you an make up your own. |
|
2
Done
|
Spice Mixes (For each spice listed measure 1T of each; 2T of oil in each bag)For each spice mix, you may either create each mix in a separate bowl, stir and pour into each bag - OR - mix directly in each bag, shake, and toss with chicken. |
|
3
Done
|
Thawed Chicken5lb bag of chicken legs. Thaw. Take off skin. Rise and pat dry. Divide into 3 large freezer bags. Dont worry about being even. Unless you get lucky and there are actually a multiple of 3 in the bag. |
|
4
Done
|
1st Bag - IndianPour olive or avocado oil in bag followed by the cumin, curry, tumeric, ginger, garlic, and garam marsala into bag. Squeeze 1/2 lime in bag. Seal. Shake and toss to coat evenly. Then shake some more. Set in fridge for no less than 1 hour but overnight would be ideal. |
|
5
Done
|
2nd Bag - Latin / MexicanPour olive or avocado oil in bag followed by Mexican oregano (rub with fingers to awaken dried spices), cumin, garlic, chipotle, smoked paprika, lime juice and lime zest (1 whole). If you have 1/2 cup of orange juice add it now. Seal. Now shake your money maker baby!! Thats it! woohoo! Again! Place in fridge as above. |
|
6
Done
|
3rd Bag - Solto Sauce (Pesto-ish)In a food processor (or nutribulett or blender), combine basil, cilantro, minced garlic, parsley, onion, and oil. Add juice on 1 lime. Add salt and pepper and hit pulse a few times until you get a dark green consistency. Taste and season if necessary. Add hot sauce for some heat if you like. I usually do. Pour sauce into the last bag. Again, I want you to shake your hiney off so that every inch of those legs gets a nice healthy dose of that yummy sauce. Into the fridge until you are ready to grill or bake. SPECIAL NOTE: Once ready to cook, roll just these in a small mix of almond coconut flour. enough to coat. This will seal the sauce to the birdie. |
|
7
Done
|
Optional: Partly FryOnly the pesto sauce chicken - pour 2 T of oil in skillet. Once the oil is piping HOT, lay each pesto leg coated in flour into the oil and fry on each side for one minute. Set aside on paper towels and await grilling. |
|
8
Done
|
Game Time!Heat grill to medium high or preheat oven to 385F. Spray grill grates with non-stick oil. If baking, line a cookie sheet with parchment paper or foil and line chicken legs in opposite directions. You may need more than one tray. On to grilling. Close the grill and keep it closed checking on the chicken every 5-6 minutes. Turn the chicken over each time. This took 15-20 minutes but honestly it depends on the strength of your grill or oven. Check temp with a meat thermometer held against the bone through the meat. If it reads 160F or above the chicken is down and you can remove it from the gill to rest before serving. |
|
9
Done
|
Garnish with green onion and cilantro with slices of limes and lemons surrounding the plate. Watch everyone devour and lick there fingers. Now, which flavor bomb did they like best?? |
