Grilled Chicken Legs with Vegetables

Makes 6
Prep 15 m
Cook 25 m



  1. 1 of 1 Mix vinegar, thyme, sugar, mustard, salt, pepper and garlic in small bowl. Whisk in oil. Reserve 1/3 cup. Divide remaining dressing between 2 plastic bags. Add chicken to one, and zucchini, tomato, scallions and sweet pepper to other. Marinate 20 minutes.

Grill or broil, turning:

  1. 1 of 1 vegetables, 8 to 10 minutes; chicken, sausage, 20 to 25 minutes. Cool slightly. Cut vegetables and sausage in bite-size pieces; add to reserved dressing. Serve with chicken.
Nutrition Information for Grilled Chicken Legs with Vegetables
Servings Per Recipe: 6
Per Serving: 24 g Fat, total, 154 mg chol., 11 g carb., 415 kcal cal., 40 g pro., 437 mg sodium, 3 g fiber, 5 g sat. fat
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Printed from 07/21/2019