Pilgrim's
Chicken Legs with Glazed Eggplant, Zucchini and Apricot Skewers

Chicken Legs with Glazed Eggplant, Zucchini and Apricot Skewers

Ingredients:


  • 4 whole chicken leg quarters
  • 1 ½ teaspoons salt
  • ½ teaspoon freshly ground pepper
  • 1 tablespoon finely chopped fresh rosemary
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil

  • 3/4 cup balsamic vinegar
  • 2 tablespoons honey
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 1 tablespoon lemon juice

  • 1 small eggplant, sliced into ½ to 3/4 –inch slices
  • 2 small zucchini, sliced into ½ to ¾-inch slices
  • 8 dried apricots
  • 8 wooden or metal skewers

Cooking Directions:


In a small bowl, combine salt, pepper, rosemary, garlic and olive oil. Crush into a paste by pressing the garlic to the sides and bottom of the bowl with the back of a spoon. Place chicken legs in baking dish and rub all over with garlic rosemary paste, rubbing over and under skin.  Allow chicken to marinate for 30 minutes.

 While chicken is marinating, combine balsamic vinegar, honey, ½ teaspoon salt, ½ teaspoon pepper and lemon juice in a small saucepan. Bring to a boil and reduce by half, about 15-20 minutes.  If using wooden skewers, soak skewers in water to prevent burning while cooking.

 Place vegetables and figs in a large bowl. Pour balsamic glaze over; toss to coat well.   String vegetables and figs onto skewers, alternating between eggplant, zucchini and figs.  Reserve any remaining glaze in bowl.

 Pre-heat broiler or prepare grill by heating on high, covered for about 10 minutes.  Adjust grill heat to medium high after preheating. Over medium high heat, sear or broil chicken on lightly oiled rack.  Turn over once until well browned, cooking for a total of 6-8 minutes. Continue to cook chicken, moving and turning to avoid burning. Grill or broil chicken until it reaches an internal temperature of 170º F, about another 20 to 25 minutes.

 When chicken is halfway done, place vegetable skewers on grill or under broiler. Grill, turning often, until vegetables are tender and browned but not falling off of skewers, about 15-20 minutes. 

 To serve, place chicken on a platter, arrange skewers (or remove vegetables from skewers if preferred) next to chicken. Drizzle warm vegetables with remaining honey balsamic glaze.  

Courtesy of National Chicken Council
Nutrition Overview
Serving Size: 4oz
Per Serving
Calories
720
Total fat
31g
Saturated fat
7g
Sodium
980mg
Carbohydrate
45g
Protein
65 g