Try this Fennel-Garlic Chicken Legs recipe, or contribute your own.
Suggest a better descriptionIn a mortar, pound the garlic, fennel seeds, oregano and crushed red pepper with 1 1/2 teaspoons of salt until a coarse paste forms. Add 1 1/2 tablespoons of the oil.
Make four 2-inch slashes on the skin of each chicken leg, cutting to the bone; make 2 slashes on the underside of each leg. Rub the paste into the slashes, cover and refrigerate for 4 hours or overnight.
Light a grill. Brush the chicken with oil and season with salt. Grill over moderate heat, turning, until lightly charred and cooked through, 25 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (113g) | ||
Recipe Makes: 4 Servings | ||
|
||
Calories: 261 | ||
Calories from Fat: 174 (67%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 19.4g | 26 % | |
Saturated Fat 4.4g | 22 % | |
Monounsaturated Fat 10g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 83.8mg | 26 % | |
Sodium 81.5mg | 3 % | |
Potassium 255.3mg | 7 % | |
Total Carbohydrate 2.3g | 1 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 1.5g | ||
Protein 18.8g | 27 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 261
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.