- 8 whole chicken legs (thighs and drumsticks attached) (about 3 1/2 pounds)
- 6 ounces frozen lemonade concentrate, thawed
- 2 tablespoons white wine vinegar
- 1 tablespoon grated lemon peel
- 2 cloves garlic, minced
Remove skin and all visible fat from chicken. Place chicken in 13×9-inch glass baking dish. Combine remaining ingredients in small bowl; blend well. Pour over chicken; turn to coat. Cover; refrigerate 3 hours or overnight, turning occasionally.
To prevent sticking, spray grid with nonstick cooking spray. Prepare coals for grilling.
Place chicken on grill 4 inches from medium-hot coals. Grill 20 to 30 minutes or until cooked through (165°F), turning occasionally. Garnish as desired.
Yield: 8 servings. Serving size: 1 leg piece.
Nutrition Facts Per Serving:
Calories: 169, Carbohydrates: 3 g, Protein: 22 g, Fat: 7 g, Saturated Fat: 2 g, Cholesterol: 77 mg, Sodium: 75 mg, Fiber: 1 g
Exchanges per serving: 3 Meat.
Copyright Diabetic Cooking.