准备

准备鸡肉：

• Combine the lemon juice and 1 tsp. salt in a large zip-top plastic bag and massage the bag until the salt crystals dissolve.
• Pull the skin off the chicken legs. Using a sharp knife, make 2 or 3 deep slashes in each leg, almost to the bone. Toss the chicken legs in the lemon juice, seal the bag, and refrigerate for 15 minutes.

腌制鸡肉：

• 捣碎姜，大蒜和1茶匙。用大刀的侧面盐到糊状物中，然后将糊状物转移到一个小搅拌碗中。搅拌剩余的腌料成分。betway电子竞技俱乐部将腌料加入鸡腿上，然后按摩袋子以彻底覆盖腿。密封袋子，将鸡肉冷藏至少4小时，但最好是12至24小时。

烤鸡肉：

• Prepare a gas or charcoal grill fire for indirect grilling over medium-high heat (400°F).
• 如果使用木炭烧烤炉，则将煤炭捆绑在一侧。将9×13英寸的箔液盘放在煤旁边的炉排上，并在中途填充水。更换烧烤炉。
• If using a gas grill, put a 9×13-inch foil drip pan on the inactive burners and fill it halfway with water. Replace the grill grate.
• Clean the grate with a wire brush and, using tongs, wipe the grate with a paper towel or cloth dipped in oil.
• 将腿放在滴水锅上，远离热量。烧烤，翻转一次，直到插入肉的最厚部分的即时阅读温度计为170°F，25至30分钟。
• Transfer the chicken to a platter and brush each leg with the melted butter. Garnish with the cilantro leaves, onion slices, and lime wedges and serve.

服务烤娜满了草药和奶酪or巴斯马木米沙拉配芒果和黄瓜。