Paprika Grilled Chicken Legs with Cauliflower Rice
Method
Prepare the Marinade: In a small bowl, mix 2 tbsp extra virgin olive oil, 1 tbsp paprika, salt, and freshly ground black pepper. Coat the chicken legs thoroughly and let them marinate for at least 10 minutes.
Grill the Chicken Legs: Preheat a grill over a medium heat. Grill the chicken legs for 10–12 minutes per side, turning occasionally, until the skin is crispy and the internal temperature reaches 75°C.
Sauté the Cauliflower: Heat a little extra virgin olive oil in a large frying pan over a medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Stir in the grated cauliflower and cook for 5–7 minutes, stirring frequently, until tender and lightly golden.
Serve: Allow the chicken legs to rest for 5 minutes. Plate them alongside the garlic-infused cauliflower rice for a satisfying, low-carb meal.
This Paprika Grilled Chicken Legs with Cauliflower Rice is a delicious and healthy dish. The smoky paprika complements the crispy chicken legs perfectly, while the garlic sautéed cauliflower rice adds a satisfying, low-carb side. A great option for a balanced, wholesome meal! Grilled Chicken Wings with Spicy Potatoes
Nutrition Facts
Per serving
