Recipe by tshull777
Although it seems a bit retro, Green Goddess dressing is experiencing a well-deserved revival as chefs and home cooks discover its charms. It makes a wonderful marinade for chicken legs. Who doesn't love a recipe with four ingredients?
Top Review by teresas
These were yummy...I couldn't locate the dressing in the store so I made recipe #36477 but with cilantro and not the full amount...I cut the recipe in half...and thought I had legs...but instead they were thighs...so that's what I used...I also cooked these in the oven due to the weather and threw some fries to cook along side...for the last step I darkened them under the broiler...the skin was crispy but the dressing wasn't noticed...you can taste a slight bit of the paprika...this was a nice recipe to try...Made for Spring 2014 PAC...=)
- 2 lbs skin-on chicken legs
- 2 cups green goddess salad dressing
- 1⁄4 cup chopped fresh parsley
- 1 tablespoon paprika
Directions See How It's Made
- Place the chicken legs in a large resealable plastic bag. Combine the Green Goddess dressing as well as the parsley and paprika. Pour over the chicken legs. Refrigerate for 2 to 8 hours.
- When ready to cook, set up your grill for indirect medium high 350 degree heat, and preheat, for 10 to 15 minutes. Or you can smoke them, I like to use maple wood for poultry or mesquite is good too.
- Drain the chicken legs. Arrange the legs directly on the grill grate and grill indirectly, turning once, for 40 to 50 minutes, or until the legs are golden brown and cooked through. Then grill over direct heat for 5 minutes to add a little "char" flavor, moving them around cause you don't want them to burn. Serve at once. (Can also be served cold, but the skin will lose its crispiness.).