You know when you find a food product you like you might have a tendency to eat it over and over again, almost ad nauseum? But when a product has enough varieties to keep you entertained, you almost welcome the slight redundancy.
One of my favorite food finds is a product called Dukkah. It’s a wonderful spice blend mixed with sesame seeds that makes food flavors pop. A while back I reviewed one of the flavors and now I am back with another: Oregon Dukkah Coconut. I just love the slightly tropical flavor it has and it makes a great coating for chicken as in these tequila tinged chicken legs. Dukkah spice gives food a delightful crunchy exterior while it seals in the natural juices of other proteins such as seafood, pork or beef. Dukkah sprinkles over a plain salad really perks it up.
So go ahead, eat the same thing over and over again, just make sure it has a little twist in there!
½ cup tequila
½ cup fresh lime juice
2 tablespoons olive oil
1 tablespoon honey
1 teaspoon fresh lime zest
1 pound chicken legs
1 (2 ounce) package Oregon Dukkah Coconut
1. In a large bowl, combine the tequila, lime juice, olive oil, honey and lime zest and mix well. Add the chicken legs, cover and set in the refrigerator to marinate 4-5 hours or overnight.
2. Preheat an outdoor grill with the rack set about 6 inches from the heat source. Set the heat to medium high. Coat the grill rack with cooking spray. Or prepare an oven broiler with the rack set 6 inches from the heat source. Cover a broiler tray with foil. Coat the foil with cooking spray. Remove the chicken legs from the marinade and discard excess marinade.
3. Add the Oregon Dukkah Coconut to a plate. Roll the chicken legs in the dukkah. Add the chicken legs to the grill or broiler pan and grill or broil for about 25-30 minutes until the chicken is cooked through to an internal temperature of 180 degrees. Coat the chicken with cooking spray if they appear to becoming dry.