Turkey And Chicken Legs With Medieval Marinade
4 turkey legs
4 chicken legs
1 (6 ounce) can tomato paste
1½ cups chicken broth
2 tablespoons applewood rub (recommendedMcCormick)
1 tablespoon chopped garlic
¼ cup Worcestershire sauce
1 tablespoon apple cider vinegar
¼ cup olive oil
1 cup frozen chopped onions, thawed
1 bunch fresh parsley
Place turkey and chicken legs into a large resealable bag.
In a large bowl combine remaining ingredients and whisk together until blended. Pour the marinade into the resealable bag over the turkey and chicken legs. Seal the bag and place into a bowl and let marinated in the refrigerator for at least one hour or as long as overnight.
Preheat one side of a grill over medium heat. Remove the turkey and chicken legs from the marinade and shake off any excess marinade and set aside.
Place the marinade into a pot and reduce to low heat and let simmer until reduced by half.
Grill the legs over direct heat for 5 minutes preside with lid closed. After 10 minutes grill over indirect heat for another 10 to 15 minutes for the chicken legs and for the 20 to 25 minutes for the turkey legs with the lid closed. Brush on the reduced marinade every five minutes until the legs are cooked through and the internal temperature reaches 175 degrees F. Hold the chicken legs on the coolest part of the grill or in an oven at 200 degrees while the turkey finishes cooking.
Place on a platter and garnish plate with fresh parsley.