Lemon And Mint Chicken Legs
|Lemon juice||50 Milliliter|
|Mint leaves||75 Milliliter|
In heavy plastic bag, combine buttermilk, lemon juice and pepper; add chicken and mint leaves.
Tie bag closed, pressing out as much air as possible.
Refrigerate for at least 2 hours or up to 8 hours, turning bag occasionally.
Remove chicken from buttermilk mixture, scraping off excess.
Place on greased grill over medium-hot coals or medium-high setting; cover and cook for 15 minutes.
Turn chicken over; top each piece with 2 or 3 lemon slices and mint sprigs.
Cook for 15 to 20 minutes longer or until juices run clear when chicken is pierced.
Serve garnished with more lemon and mint.