Combine the olive oil, lemon juice, rosemary and a generous amount of black pepper in a bowl. Pour this marinade over the chicken legs in a shallow dish. Cover and let marinate in the refrigerator overnight or for at least four hours. Remove the chicken from the marinade and sprinkle with salt. Cook over a medium-hot grill or under a preheated broiler. Turn the chicken pieces over several times while cooking and brush with the marinade. Cook for about 35 minutes. Let cool, pack into a picnic basket and enjoy! ***** M E N U: A Spring Picnic for Four, Tuscan Style Lemon and Black Pepper Marinated Grilled Chicken Legs White Bean, Tomato and Red Onion Salad with Olive Oil and Red Wine Vinegar Assorted Cheeses Country Italian Breads Fresh Strawberries and Biscotti La Famiglia Pinot Grigio http://www.robertmondavi.com/s98/labpmgcl.html Hanneman/Buster/Mcrecipe 1998-Apr-06 Recipe by: Robert Mondavi Family: Spring 1998 Posted to MC-Recipe Digest by KitPATh
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|Serving Size: 1 Serving (7552g)|
|Recipe Makes: 1|
|Calories from Fat: 10220 (63%)|
|Amt Per Serving||% DV|
|Total Fat 1135.5g||1514 %|
|Saturated Fat 321g||1605 %|
|Monounsaturated Fat 479g|
|Polyunsanturated Fat 240.6g|
|Cholesterol 5520mg||1698 %|
|Sodium 5154.8mg||178 %|
|Potassium 14128.8mg||372 %|
|Total Carbohydrate 14.6g||4 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 13.7g|
|Protein 1369.7g||1957 %|
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Calories per serving: 16107
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