Part 1 of 3 Healthy Dinner or Lunch Grilled skinless chicken legs & vegetables
Updated: Sep 13
Healthy Dinner or Lunch
Grilled skinless chicken legs & vegetables (Squash, eggplant, green peppers, tomatoes, And pineapple)
5 chicken leg
2 squash cut into 1/2 inch thick
2 purple long eggplants cut into 1/4 inch thin and 3 inches long
1 green pepper cut into 1/2 inch thickness
2 Large tomatoes cut into half inch thickness.
1 whole pineapple remove the outer skin and cut into 4 halfs (No salt or spices needed grill as is)
3 tablespoons vinegar
Salt as preferred
1 tablespoons cumin powder
1 tablespoons coriander powder
1 tablespoon black pepper
1 tablespoon sumac
3 Glove of garlic crushed
2 tablespoon ginger crushed
1/2 cup Yogurt
5 chicken legs, the skin is removed.(or the desired amount) Cut into half chicken drumsticks and Thighs.
Cut slits into the chicken drumsticks and thighs about ½ inch apart but don’t cut all the way through. about 70% of the way down
Rub the chicken with vinegar and salt
Add cumin powder, Coriander powder, black pepper, Sumac, crushed garlic and ginger, and half a cup of yogurt mix well and set aside for 30 minutes.
In a Cookie sheet place the sliced Squash, and eggplants. Add salt black pepper cumin sumac and coriander.
In a bowl add the cut tomatoes, and Green peppers. Add a dash of salt and black pepper
The pineapple do not add any salt or spices just grill it.
Heat the grill to about 350º F. Place chicken onto the grill and cook, turning as needed to cook both sides, until the chicken is done. About 30 to 45 minutes.
Place the squash and the egg plants on the grill and cook turning as needed to cook both side.
place the tomatoes green onions and pineapple on the grill and keep turning as needed cook both side