Ingredients
1/4
cup honey
1
tablespoon grated lemon peel
1
tablespoon lemon juice
1
teaspoon salt
1/2
teaspoon dried thyme leaves
1/2
teaspoon pepper
8
chicken legs (about 2 1/2 lb)
Lemon wedges
Preparation
Heat gas or charcoal grill. In small bowl, mix honey, lemon peel, lemon juice, 1/2 teaspoon of the salt, the thyme and 1/4 teaspoon of the pepper; set aside.
Sprinkle chicken legs with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Place chicken on grill over medium heat. Cover grill; cook 16 to 20 minutes, turning once, until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Brush chicken legs generously with lemon-honey sauce, turning to coat evenly. Cover grill; cook 1 to 2 minutes longer on each side or until glaze is hot and bubbly.
Place chicken on serving platter. Garnish with lemon wedges.
