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.

| 2013 Guide to Backyard Chickens

  • 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

  • chicken legs on the grill with kabobs

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

MAIN ARTICLE:
Easy Chicken Recipes for Any Time, Any Occasion 

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.



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