Recipe: Grilled Shellfish and Chicken [edit]

Step 1

Combine the oil, parsley, oregano, lemon juice, wine and garlic in a bowl.

Step 2

Place the chicken legs in a plastic food bag; add 1/3 cup of the oil mixture. Marinate in the refrigerator at least 4 hours or overnight. Let come to room temperature before grilling.

Step 3

Soak the clams and mussels in cold water to cover with 2 teaspoons salt for 30 minutes to purge any sand inside their shells. Rinse in cold water; keep chilled until cooking time.

Step 4

Spray a barbecue grate (and grilling plate or basket if needed to keep small items from falling through grate) with cooking spray. Heat the grill to medium.

Step 5

Remove the chicken from the marinade (discard marinade), sprinkle with salt and pepper to taste and grill until cooked as desired; the juices should run clear when the chicken is pricked with a fork, about 35 to 40 minutes.

Step 6

Grill the shrimp, clams and mussels in separate batches as they have different (but quick) timing. Grill shrimp, turning once, until just opaque, about 1 to 2 minutes total; do not overcook. Grill the clams until most shells open, about 4 to 5 minutes (discard any that do not open); grill the mussels until the shells open, about 3 minutes (discard any that do not open). As each batch of shellfish is grilled, put in its own bowl. While still hot, toss with about 3 tablespoons of the oil mixture. (They can be grilled a couple of hours ahead and kept at room temperature.)

Step 7

To serve, mound each in separate groups on large platter. Garnish the platter with lime wedges and herb sprigs.

Step 8

This recipe yields 6 servings.