Turkey and Chicken Legs with Medieval Marinade

Name: Turkey and Chicken Legs with Medieval Marinade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 turkey legs; 4 chicken legs; 1 (6-ounce) can tomato paste; 1/4 cup olive oil; 1 1/2 cups chicken broth; 1/4 cup Worcestershire sauce; 2 tablespoons applewood rub (recommended: McCormick); 1 tablespoon apple cider vinegar; 1 cup frozen chopped onions, thawed; 1 tablespoon chopped garlic; 1 bunch fresh parsley, leaves picked, for garnish

Servings: persons

4 turkey legs
4 chicken legs
1 (6-ounce) can tomato paste
1/4 cup olive oil
1 1/2 cups chicken broth
1/4 cup Worcestershire sauce
2 tablespoons applewood rub (recommended: McCormick)
1 tablespoon apple cider vinegar
1 cup frozen chopped onions, thawed
1 tablespoon chopped garlic
1 bunch fresh parsley, leaves picked, for garnish

1
Put the turkey and chicken legs into a large resealable plastic bag.
2
In a large bowl, combine the tomato paste, olive oil, chicken broth, Worcestershire sauce, applewood rub, apple cider vinegar, onions, and garlic, and whisk them together until blended.
3
Pour the marinade into the resealable bag over the turkey and chicken legs.
4
Seal the bag and put it into a large bowl.
5
Marinate in the refrigerator for at least 1 hour or as long as overnight.
6
Preheat 1 side of a grill over medium heat.
7
Remove the turkey and chicken legs from the marinade, shaking off the excess, and set aside.
8
Put the marinade into a small pot and cook over low heat, until reduced by half.
9
Grill the chicken legs over direct heat for 5 minutes per side with the lid closed.
10
After 10 minutes grill them over indirect heat for another 10 to 15 minutes.
11
Grill the turkey legs for 20 to 25 minutes with the lid closed.
12
Brush on the reduced marinade every 5 minutes until the legs are cooked through and the internal temperature reaches 175 degrees F. on an instant-read thermometer.
13
Hold the chicken legs on the coolest part of the grill or in an oven at 200 degrees F while the turkey finishes cooking.
14
Arrange the chicken and turkey on a serving platter and garnish with fresh parsley.

695

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 turkey legs, 4 chicken legs, 1 (6-ounce) can tomato paste, 1/4 cup olive oil, and more.

Yes, Turkey and Chicken Legs with Medieval Marinade falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!