Herbed chicken legs

Brad Olson

TVWBB Gold Member
I had an abundance of oregano, sage and thyme a few weeks ago so I threw some in the food processor with some oil and pepper to make a paste for some chicken legs. I salted the legs separately before adding the herbs.


After letting them rest in the fridge overnight I cooked them indirect with briquettes on the 22" Bar-B-Kettle.


They turned out pretty good, although in hindsight some garlic would've been a nice addition and I should've done a better job of stemming the herbs before putting them in the processor.
 

JeffG

TVWBB Guru
Brad I like your sense of humor and honesty....not stemming the herbs before putting them in the processor.
Been there done that, great looking chicken
 
Last edited:

Brad Olson

TVWBB Gold Member
Thanks, all!

Yeah, the texture of the stems really clashed with everything else...I guess I thought the processor would chop them up more than it did.:mad:
 

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