Directions:
- Put the lime juice, zest, coriander, cilantro, scallion and honey in the bowl of a food processor and pulse to combine. With the processor running, add the olive oil in a steady stream. Turn the motor off and add the salt and pepper. Pulse to combine. Pour the mixture into a nonreactive bowl and add the chicken legs to it. Toss to coat well and refrigerate for 1 hour.
- Place a 10-inch cast iron grill pan over high heat for 3 minutes. Put 4 of the chicken legs into the pan and grill 3 to 5 minutes per side, or until the juice runs clear if speared with a knife. Repeat the process with the rest of the chicken. Allow to cool to room temperature and refrigerate until ready to use.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 988.07 Kcal (4137 kJ) | ||
| Calories from fat | 526.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 58.53g | 90% | |
|---|---|---|---|
| Cholesterol | 482.3mg | 161% | |
| Sodium | 1285.82mg | 54% | |
| Potassium | 1322.4mg | 28% | |
| Total Carbs | 6.68g | 2% | |
| Sugars | 3.58g | 14% | |
| Dietary Fiber | 0.86g | 3% | |
| Protein | 101.07g | 202% | |
| Vitamin C | 11.6mg | 19% | |
| Iron | 5.7mg | 32% | |
| Calcium | 69.4mg | 7% | |
| Amount Per 100 g | |||
| Calories | 162.51 Kcal (680 kJ) | ||
| Calories from fat | 86.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.63g | 90% | |
|---|---|---|---|
| Cholesterol | 79.33mg | 161% | |
| Sodium | 211.49mg | 54% | |
| Potassium | 217.51mg | 28% | |
| Total Carbs | 1.1g | 2% | |
| Sugars | 0.59g | 14% | |
| Dietary Fiber | 0.14g | 3% | |
| Protein | 16.62g | 202% | |
| Vitamin C | 1.9mg | 19% | |
| Iron | 0.9mg | 32% | |
| Calcium | 11.4mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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