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Green Onion Chicken

Makes: 4 to 6 servings

Prep 15 mins Marinate 8 hrs or overnight Grill 55 mins to 1 hr

Ingredients

4 whole chicken legs (drumstick and thigh)
1/2 cup chopped green onion white and green portions (about 4)
1/4 cup olive oil
Salt and ground black pepper

Directions

1. Skin chicken, if desired. In plastic bag set in shallow dish place chicken, green onions, and olive oil. Sprinkle with salt and pepper. Turn chicken to coat in green onions. Cover and refrigerate at least 8 hours.

2. For charcoal grill, arrange medium-hot coals around drip pan. Test for medium heat above pan. Place chicken, bone side down, on grill rack over drip pan. Cover and grill 30 minutes. Turn then grill 25 to 30 minutes more or until chicken is no longer pink (180 degrees F). (For gas grill, preheat grill. Reduce heat to medium; adjust for indirect cooking. Grill as above.) Makes 4 to 6 servings.

From the Test Kitchen

If desired, place the chicken in a 15x10x1-inch baking pan and bake in a 300 degrees F oven with the Melted Tomatoes. (Bake the Melted Tomatoes on a lower oven rack.) Bake 1 hour 15 minutes to 1 hour 20 minutes or until chicken is no longer pink (180 degrees F).

Nutrition Facts (Green Onion Chicken)

Servings Per Recipe 4,
cal. (kcal) 436,
Fat, total (g) 34,
chol. (mg) 139,
sat. fat (g) 8,
carb. (g) 1,
Monosaturated fat (g) 18,
Polyunsaturated fat (g) 6,
pro. (g) 31,
vit. A (IU) 340,
vit. C (mg) 6,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 9,
Pyridoxine (Vit. B6) (mg) 1,
Folate (�g) 28,
Cobalamin (Vit. B12) (�g) 1,
sodium (mg) 280,
Potassium (mg) 367,
calcium (mg) 30,
iron (mg) 2,
Percent Daily Values are based on a 2,000 calorie diet

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