Downeaster Marinated Chicken Legs

Mar 12, 2014


Downeaster Marinated Chicken Legs

Cheryl Wixson
This chicken makes excellent picnic fare. Serve with your favorite potato salad and grilled wedges of eggplant and onion.


  • 1 cup Downeaster Maple Mustard Marinade
  • 3 pounds chicken legs and thighs


  • If desired, remove the skin from the chicken legs and thighs and prick the meat with a fork. Cover the chicken with the marinade and let stand in the marinade in the refrigerator for at least 4 hours or overnight.
  • Preheat the grill to medium. Spray the grill with cooking spray and cook the chicken pieces, basting with the marinade and turning frequently until the juices run clear and the internal temperature of the meat reaches 150 degrees, about 20 minutes. Transfer to a platter and serve.

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