Light up the grill for a great summer meal! This dish is very easy with a small amount of prep. The husband was raving about having it for lunch leftovers. I had never grilled chicken legs before, so I was a bit nervous for an over/under cook on them, but they came out great. The recipe doesn’t say exactly how much long to cook them, but I did about 30 minutes on medium to low heat on my gas grill. I made sure to turn them about every 5-7 minutes or during breaks from preping my side.
Grilled Beer Chicken recipe replicated from Jania & Mary at Recipe Mothers, found here.
2 medium zucchini
1 small pkg white button mushrooms
4 oz cherry tomatoes
1 small red onion
1/2 cup olive oil
juice of 1 small lime
1 tsp garlic powder
1 tsp onion powder
1 tsp black pepper
2 tsp dried parsley
salt to taste
Slice zucchini into 1/3 inch circles, then clean mushrooms and remove stems and finally peel and cut onion into similar sized pieces. Place all veggies into a gallon size bag. Mix together olive oil, lime juice and seasonings. Pour marinade mixture over veggies and mix well.
I skewered my veggies and cooked right next to my chicken. You could also roast them in the oven at 400 degrees for 15-20 minutes.
The result | Success! – great summer meal.