Apricots Add Dimension to Chicken Legs Recipes

Rosemary and balsamic vinegar add to the chicken legs recipe accompanied by skewers filled with eggplant, zucchini and apricots.

chicken legs on the grill with kabobs

Rosemary and garlic add to the flavor in this dish, Chicken Legs With Glazed Eggplant, Zucchini and Apricot Skewers.

Photo Courtesy National Chicken Council

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This chicken legs recipe with glazed eggplant, zucchini and apricot skewers is a great meal no matter what the occasion.

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Chicken Legs Recipe

2 teaspoons salt, divided
1 teaspoon freshly ground pepper, divided
1 tablespoon finely chopped fresh rosemary
4 cloves garlic, minced
2 tablespoons olive oil
4 whole chicken leg quarters
3/4 cup balsamic vinegar
2 tablespoons honey
1 tablespoon lemon juice
1 small eggplant, cut into 1/2- to 3/4-inch slices
2 small zucchini, cut into 1/2- to 3/4-inch slices
8 dried apricots
8 wooden or metal skewers

In small bowl, combine 1 1/2 teaspoons salt, 1/2 teaspoon pepper, rosemary, garlic and olive oil. With back of spoon, crush mixture into paste by pressing garlic to sides and bottom of bowl. Place chicken legs in baking dish and rub all over with garlic rosemary paste, rubbing over and under skin. Allow chicken to marinate for 30 minutes.

While chicken marinates, combine vinegar, honey, remaining salt, remaining pepper and lemon juice in small saucepan. Bring to a boil and reduce by half, about 15 to 20 minutes.

If using wooden skewers, soak skewers in water to prevent burning while cooking.

Place vegetables and apricots in large bowl. Pour honey balsamic glaze over them and toss to coat well. Thread vegetables and apricots onto skewers, alternating between eggplant, zucchini and apricots. Reserve any remaining glaze in bowl.

Heat broiler or prepare grill by heating on high, covered for about 10 minutes. Adjust grill heat to medium-high after preheating. Over medium-high heat, sear or broil chicken on lightly oiled rack. Turn over once until well-browned, cooking for a total of 6 to 8 minutes. Continue to cook chicken, moving and turning to avoid burning, until it reaches an internal temperature of 170°F, about another 20 to 25 minutes.

When chicken is halfway done, place vegetable skewers on grill or under broiler. Grill, turning often, until vegetables are tender and browned but not falling off of skewers, about 15 to 20 minutes. 

To serve, place chicken on platter, arrange skewers (or remove vegetables from skewers if preferred) next to chicken. Drizzle warm vegetables with remaining honey balsamic glaze. Yields 4 servings.