- 8 chicken legs [approximately 1 3/4 pounds / 800 g]
- 1 large lemon
- 2 egg yolks
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- Using a sharp knife, remove skin from chicken legs, so that meat will become impregnated with lemon, starting at bone end.
- Arrange chicken legs into a large shallow dish.
- Cut half of lemon into 8 thin slices.
- Sprinkle chicken legs with lemon juice, of remaining half lemon.
- Top each chicken leg with a slice of lemon.
- Cover dish with plastic wrap; marinate for 3 to 4 hours, refrigerated.
- Drain chicken legs, reserving marinade; arrange chicken legs into a microwave-safe roasting pan, less-meaty side on top, meaty side towards the outside.
- Microwave on 'MAXIMUM' for 5 minutes.
- Mix together 2 teaspoons [10 mL] reserved marinade with egg yolks.
- Remove lemon slices, squeeze and reserve juice.
- Mix together reserved marinade, egg yolks and lemon juice, from removed lemon slices.
- Brush chicken legs with one third of marinade mixture.
- Microwave for 5 minutes on 'MAXIMUM'.
- Turn chicken legs; brush with a third of remaining marinade mixture.
- Microwave for 10 minutes on 'MAXIMUM', brushing with remaining marinade mixture after 5 minutes.
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