As we all know, getting kids to eat can be a chore. My oldest son is my picky eater and sometimes I have to get very creative with that boy. One surefire way to encourage him to dig in is to plop down a platter of chicken legs.

“Chicken legs!” both boys will holler at the top of their lungs and then proceed to down at least three a piece. Mind you, it’s not pretty. But if these little guys get a kick out of “eating like a man,” than I’m all for it! There are several chicken leg recipes we love, but this is a favorite.

16 chicken legs

Kosher salt

1/2 cup olive oil

1/2 cup fresh lemon juice

1 and 1/2 tablespoons of lemon zest

4 garlic cloves, minced

2 tablespoons fresh rosemary – chopped fine

Freshly ground black pepper

1 stick of salted butter – melted

Lightly salt each chicken leg. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup. Put the chicken legs in a bowl or gallon bag and pour the marinade over the chicken. Marinate in the refrigerator for four hours.

Preheat grill to medium heat. Then place the chicken legs on the grate. Brush the melted butter on the chicken legs after they have been on the grill ten minutes. Wait ten minutes, and again brush them with the melted butter. Flip them every five to seven minutes to ensure even cooking and remove them when the juices run clear or the inside temperature reaches 185 degrees – about 30 minutes.  Let the chicken legs rest for five to ten minutes before eating.

(Note: if you are looking for a healthier option, grill the chicken legs without brushing with butter.)

Recipe Source: Marinade inspired by Ina Garten