Grilled Shellfish And Chicken Recipe
Servings: 6
Ingredients
- 6 Tbsp. extra virgin olive oil
- 2 Tbsp. chopped parsley
- 2 Tbsp. chopped fresh oregano leaves
- 2 Tbsp. lemon juice
- 2 Tbsp. dry white wine
- 2 tsp chopped garlic
- 6 x chicken legs - (1 3/4 lbs total)
- 18 sm clams - (3/4 lb)
- 2 lb mussels Coarse salt to taste Nonstick cooking spray as needed Freshly-grnd black pepper to taste
- 18 med shelled shrimp - (1/2 lb) Lime wedges for garnish Fresh herb sprigs for garnish
Directions
- Combine the oil, parsley, oregano, lemon juice, wine and garlic in a bowl.
- Place the chicken legs in a plastic food bag; add in 1/3 c. of the oil mix. Marinate in the refrigerator at least 4 hrs or possibly overnight. Let come to room temperature before grilling.
- Soak the clams and mussels in cool water to cover with 2 tsp. salt for 30 min to purge any sand inside their shells. Rinse in cool water; keep chilled till cooking time.
- Spray a barbecue grate (and grilling plate or possibly basket if needed to keep small items from falling through grate) with cooking spray. Heat the grill to medium.
- Remove the chicken from the marinade (throw away marinade), sprinkle with salt and pepper to taste and grill till cooked as desired; the juices should run clear when the chicken is pricked with a fork, about 35 to 40 min.
- Grill the shrimp, clams and mussels in separate batches as they have different (but quick) timing. Grill shrimp, turning once, till just opaque, about 1 to 2 min total; don't overcook. Grill the clams till most shells open, about 4 to 5 min (throw away any which don't open); grill the mussels till the shells open, about 3 min (throw away any which don't open). As each batch of shellfish is grilled, put in its own bowl. While still warm, toss with about 3 Tbsp. of the oil mix. (They can be grilled a couple of hrs ahead and kept at room temperature.)
- To serve, mound each in separate groups on large platter. Garnish the platter with lime wedges and herb sprigs.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 296g | |
| Recipe makes 6 servings | |
| Calories 436 | |
| Calories from Fat 237 | 54% |
| Total Fat 26.51g | 33% |
| Saturated Fat 5.14g | 21% |
| Trans Fat 0.08g | |
| Cholesterol 140mg | 47% |
| Sodium 534mg | 22% |
| Potassium 786mg | 22% |
| Total Carbs 8.0g | 2% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.22g | 0% |
| Protein 38.7g | 62% |
