the grated zest -- (about 2 teaspoons)
-- and juice (about 3/4 cup) of 2 lemons
the grated zest -- (about 2 1/2
teaspoons) and
-- juice (about 3/4 cup) of 3 limes
1-1/2 tablespoon sugar
1 teaspoon garlic -- finely chopped
1/4 teaspoon cayenne
1/4 cup vegetable oil
8 whole chicken legs -- (about 4 pounds)
Instructions:
In a saucepan whisk together the zests, the juices, the sugar, the
garlic, the cayenne, and salt and pepper to taste and simmer the mixture,
stirring, for 5 minutes, or until the sugar is dissolved. Whisk in
the oil and let the marinade cool. In a large dish arrange the chicken,
pricked in several places with a fork, in one layer, pour the marinade
over it, and let the chicken marinate, covered and chilled, turning
it once, for 1 to 3 hours. Transfer the chicken with tongs to an oiled
grill set about 6 inches over glowing coals or to an oiled ridged
grill pan set over moderately high heat and grill it, basting it with
the marinade for the first 20 minutes (discard any remaining marinade).
Turn the chicken over and grill it for 20 minutes more, or until it
is cooked through.
