Lemonade Chicken Legs with Garlic Sweet Potatoes
Prep Time: 2 hr 15 min
Cook Time: 20 min
This recipe is made with lemonade concentrate, but don’t let that scare you! Combined with soy sauce, this marinade shares characteristics with Ponzu sauce, and will make your chicken tangy and flavourful.
Contributed By: Developed for CFC by Nancy Guppy, RD, MHSc
skinless chicken legs
can frozen lemonade concentrate, thawed
2 tbsp (30 mL)
low-sodium soy sauce
sweet potatoes, medium
1 tbsp (15 mL)
cloves garlic, chopped
Place chicken legs in one or two large plastic zip lock bags with lemonade and soy sauce. Seal the bag and turn over a number of times so that all pieces are nicely coated. Place in refrigerator to marinate for a few hours or overnight.
Remove chicken legs from marinade. Place marinade in a small saucepan and bring to a boil and reduce by half over medium high heat.
Prepare sweet potatoes while marinade is reducing. Cut in half and then cut each half into quarters to make wedges –about 8 pieces per medium size sweet potato. Toss with olive oil and garlic in a microwave safe bowl. Microwave on high 5 minutes and toss again. Place potatoes in a grill basket.
Oil the grill and preheat BBQ to medium-high. Place chicken on grill skin side down. Cook potato wedges in a grill basket with chicken. Grill the chicken turning once, until fully cooked and browned and crispy – until a thermometer inserted into the chicken reads 165°F (74°C). Baste often during cooking. Discard leftover marinade.