Grilled Honey Chicken with Sage Potatoes
- For the chicken legs
- 1 onion
- 3 tablespoons olive oil
- 1 untreated Orange
- 1 lemon
- 200 grams pureed tomatoes
- 60 grams liquid honey
- freshly ground peppers
- Tabasco sauce
- 8 Chicken legs
For the chicken legs: Peel the onion, chop finely and cook until translucent in a pan in hot oil. Add orange juice and zest, lemon juice, pureed tomatoes and honey and cook about 15 minutes. Add salt, pepper and a few splashes of Tabasco sauce, adjust seasonings and allow to cool.
Rinse chicken legs, pat dry and coat in the marinade. Refrigerate for 2-3 hours.
Remove the meat from the marinade and place on an oiled grill rack and on preheated grill for about 15 minutes on each side (depending on size).
For the sage potatoes: Scrub the potatoes thoroughly and cook just until al dente, about 20 minutes, drain and let cool. Make lengthwise cuts in the potatoes, insert a sage leaf in each potato, and brush with oil. Sprinkle with salt and wrap in aluminum foil.
Grill potatoes with a little distance from the coals or on grill edge approximately 15 minutes.