Grilled Rosemary and Lemon Chicken Legs | Metro
Preparation: Thoroughly blend lemon juice and corn syrup in a
Ingredients
- 2 lemons (juice and zests)
- 2 Tbsp. (30 mL) corn syrup
- 1/3 cup (80 mL) canola oil
- 4 large fresh chicken legs
- 2 onion, quartered
- 2 small fennel bulbs, quartered
- 3 Tbsp. (45 mL) fresh rosemary
- 2 cloves garlic, chopped
- salt and ground pepper to taste
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