Mahogany Grilled Chicken

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To me there’s something beguiling about a bronzed grilled chicken leg, and these most certainly fill that bill. Serve with fresh, cool, creamy (easy) Romaine Slaw for a nice contrast of tastes and textures. These grilled chicken legs are stunning picnic or potluck fare. You don’t have to tell anyone how easy they are to make!


Mahogany Grilled Chicken

Prep Time: 12 hours

Cook Time: 30 minutes

Yield: 8 servings

For the best flavor, marinate the chicken at least 12 hours and up to 24 hours.


  1. 1 cup fresh herbs, finely chopped
  2. 3 tablespoons orange juice
  3. 2 tablespoons miso
  4. 2 tablespoons soy sauce
  5. 2 tablespoons honey
  6. 1 clove garlic, minced
  7. 8 chicken legs
  8. Sea salt and freshly ground pepper, to taste


Mix first 6 ingredients together and pour over chicken legs, turning to coat well. Marinate for a day.

Heat grill to medium. Remove chicken legs, reserving marinade. Sprinkle chicken with salt and pepper.

Grill chicken for 25-30 minutes, turning frequently and basting with the reserved marinade in the last 10 minutes, until cooked all the way through to the bone.

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  • Tina

    What herbs did you use?

    • liahuber

      Any kind you have on hand. I have marjarom in the garden right now which was great for this, but thyme, oregano or even basil would also work. If you use rosemary, mince it finely.

  • Michele

    Any suggestions for baking? In MN…too cold to stand outside grilling!

  • liahuber

    Hi Michele,

    I’d suggest baking in the oven at 375 for 35-50 minutes, until cooked through to the bone. They should still brown up quite nicely!

  • judith2b

    My evolutionary thought of the day: I *can* eat chicken skin if I want to.

    • liahuber

      I LOVE it, Judith!