Grilled Chicken Legs and Chilled Vegetable Salad

Grilled Chicken Legs 

4             pc           Chicken Legs (thigh and drumstick)

1              T              Vegetable Oil

As Needed          Salt

As Needed          Black Pepper

1              T              Paprika

1              T              Garlic, chopped (let’s be honest, 3 T)

1                              Orange, sliced thin

Toss the chicken in the oil

Mix the salt, black pepper, paprika, and garlic.

Toss chicken in spice mix

Grill at 450 F skin side down until lightly charred

Move to upper rack or cooler side of grill, set on orange slices, skin side up until cooked through

Finish on hot side of grill, skin side down for crispy skin 

Grilled Vegetable Salad 

2                             Zucchini, sliced lengthwise

2                             Yellow Squash, sliced lengthwise

1                              Red Onion, sliced into rings

1                             Beefsteak Tomato, cut into wedges, remove seeds/pulp

1              T              Vegetable Oil

As Needed          Salt

As Needed          Black Pepper

1              T              Balsamic Vinegar

1              T              Extra Virgin Olive Oil

1              t              Oregano, dry (or 1 T fresh)

Toss Vegetables in oil, salt and black pepper

Grill at 450 – 500 until lightly charred (tomatoes skin side down first)

Remove and cool in refrigerator

Cut into bite side pieces and toss with balsamic, extra virgin olive oil, and oregano

Season with salt and pepper if needed