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Makes 4 servings at less than 2 g carbohydrates each. Marinade: 2 tsp. finely grated lemon peel 3 T. lemon juice 3 T. olive oil 1 tsp. dill weed, dried and crushed 1/2 tsp. fennel seed 2 cloves garlic, crushed 1/2 tsp. freshly ground pepper 4 whole chicken legs Directions: In non-metal shallow pan or zip top bag, combine lemon peel, lemon juice, oil, dill weed, fennel seed, garlic salt and pepper; add chicken and turn to coat chicken completely. Marinate for several hours or overnight. Place chicken over medium coals; grill* until browned, brushing with marinade. Turn and grill until done. Discard remaining marinade. *Or, broil chicken for 10 minutes, 4 inches from heat source, basting with marinade. Turn and broil 10 more minutes or until done. Discard remaining marinade and serve.
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