Grilled Rosemary and Lemon Chicken Legs

Grilled Rosemary and Lemon Chicken Legs

www.metro.ca

Preparation: Thoroughly blend lemon juice and corn syrup in a

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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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