Coriander Lime Grilled Chicken Legs 
~Recipe courtesy Dan Smith and Steve McDonagh 
  
1/4 cup fresh lime juice 
2 limes, zested 
1 tablespoon toasted ground coriander 
2 tablespoons chopped cilantro leaves 
2 tablespoons chopped scallions 
1 tablespoon honey 
1 cup olive oil 
2 teaspoons salt 
1 teaspoon ground white pepper 
12 chicken legs 
Special equipment: 10-inch cast iron grill pan


Put the lime juice, zest, coriander, cilantro, scallion 
and honey in the bowl of a food processor and pulse to 
combine. With the processor running, add the olive oil 
in a steady stream. Turn the motor off and add the salt 
and pepper. Pulse to combine. 

Pour the mixture into a nonreactive bowl and add the 
chicken legs to it. Toss to coat well and refrigerate 
for 1 hour. 

Place a 10-inch cast iron grill pan over high heat for 
3 minutes. Putthe chicken legs into the pan and 
grill 10 to 15 minutes turning occasionally, or until 
the juice runs clear if speared with a knife. 

Allow to cool to room temperature and refrigerate 
until ready to use.