Cuban Chicken Legs
- 15 to 16 chicken legs (about 4 pounds)
- 1½ cups fresh lemon juice (from 6 to 8 lemons), plus 1 or 2 lemons, thinly sliced and seeded
- ½ cup olive oil
- 15 medium-size cloves garlic, chopped
- 2 chicken bouillon cubes, crumbled
- 1 tablespoon kosher salt
- 1 tablespoon dried oregano, or a small handful of fresh oregano
- 1 teaspoon freshly ground black pepper
- Papaya and Arugula Salad , for serving
- This recipe is paleo
- Produce
- Garlic (15 medium-size cloves)
- Oregano, dried (1 tablespoon)
- Meat
- Chicken legs (about 4 pounds) (15)
- Canned Goods
- Chicken bouillon cubes (2)
- Cooking & Baking
- Black pepper, freshly ground (1 teaspoon)
- Kosher salt (1 tablespoon)
- Olive oil (1/2 cup)
- Drinks
- Lemon juice, fresh (1 1/2 cups)
- Deli
- Papaya and arugula salad (1)
Preparation
Read recipe preparation on cookstr.com
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Recipe Stats
Published June 8, 2012 (8 months ago).
58 people saved this recipe.
