Our summer seems to be continuing on and so many excuses for dinner on the deck, last week is was feeding friends and family that just accomplished a good hike in the local mountains.
I said that I would have dinner waiting for them for when they got back. I decided barbecued chicken legs would make a good main course. I have a lot of fresh herbs on my deck, so it seemed a good idea to marinate them in a herb and wine marinade, almost like a pesto.
I gathered a bunch of basil, sage and rosemary then wizzed them in the mini food processor. You could just finely chop them but this is way easier.
One bunch of basil
2 sprigs of rosemary
2 sprigs of fresh sage
2 cloves of garlic cut into quarters
4 tablespoons of olive oil
1/4 cup of white wine
salt and pepper
Wizz the 5 ingredients together until you have a mixture about the consistency of pesto.
Add this mixture to a large ziploc bag along with the wine and chicken legs.
Close and mush around to totally surround the chicken.
Place this in the fridge to marinate for a couple of hours or overnight. Though I have to say the amount of times that I remember to prepare something the night before are sadly few and far between.
Preheat the grill then cook over indirect heat, or you could roast in a 400 oven.
I cooked these for about 45 minutes until they were golden and cooked through.