Another great one from Ree Drummond’s Dinnertime book. This one you need to start the night before to marinate the chicken. This was a nice simple recipe that tasted way better than I expected. I cut the recipe in half since it was just 5 legs rather than 16 like she makes, so just go with it.
Put the legs into a large Ziploc freezer bag (leave it open). Add 1 white onion quartered. In a mason jar, add 1/4 C olive oil, 1 1/2 oranges juiced, 1 lemon juiced, and 1 lime juiced (put the squeezed fruit into the bag with the legs after you squeeze as much juice out of it as you can). Add 2 garlic cloves peeled and smashed, 1 tbsp. salt, and 1 tsp pepper (I think I did more like 2 tsp, but we like pepper so it made sense). Close the jar, shake it like crazy, then pour it over the chicken. Close the bag and toss it around to coat the chicken and onion well. Squeeze out the extra air, and refrigerate overnight.
When you are ready, pull out the chicken and let it come to room temperature. Grill them over medium to medium-high heat for about 12-15 minutes (or until cooked through). We love onions, so we grilled the onions in a grill basket at the same time as a side dish. While they are cooking, prepare what you like on them (i.e. shred some cheese, chop an onion, cut up some lettuce, etc.). Once done, let them rest for about 5 minutes to finish cooking. Shred the meat off the bones, heat some corn tortillas over the stove, and then serve it up.
To serve, add meat to the tortilla, top with sauces you like and then other toppings. Mine had meat, green taco sauce, tapatio, sour cream, onion, and cheese. I forgot to cut up the lettuce, but I will for the leftovers. Some other things that would be good with it are guacamole or pico de gallo. Enjoy!