Tequila Lime Frog Legs

“Tastes like chicken.”

If you’ve never had frog legs, but want to know what they taste like, get ready to hear that answer.

A lot.

Well, I’m here to set the record straight on frog legs. They don’t taste like chicken...they taste better than chicken. Imagine if you took the same firm white meat you find in America’s favorite fowl, but replaced that bland, “factory farm” taste with an aquatic flavor that makes for an interesting, and thoroughly enjoyable, eating experience.

I’d put it somewhere between fish and fowl.

That being said, the leg meat of a bullfrog is pretty close in both size and structure to a chicken wing, so what better way to experiment than seeing how some tried-and-true wing recipes fare after making the jump to some more amphibious meat.

First up are some tequila lime glazed legs cooked over a hot grill.

The results? Pretty darn wonderful.

Beats the pants off of chicken, anyway.

Prep time: 30 minutes

Cook time: 20 minutes

Ingredients

3 pairs frog legs

1 cup silver tequila

½ cup lime juice

2 tablespoons agave nectar or honey

2 tablespoons cilantro

3 cloves garlic, finely chopped

¼ teaspoon cayenne pepper

½ teaspoon cumin

2 teaspoons cornstarch

2 teaspoons water

For most good wing recipes, the secret to success lays in the glaze.

To start, add your tequila, lime juice, agave nectar or honey, cilantro, garlic and cayenne to a small sauce pan. Mix everything well and bring the mixture to a boil, stirring as you go.Once a boil is reached, reduce heat to a simmer and allow the mixture to reduce by roughly half. While you wait, mix your cornstarch and water in a small cup, working everything together into a thick paste. Set aside the mixture for later.

Once the tequila lime glaze has reduced, add the cornstarch paste to the saucepan and stir rapidly. The paste should cause your glaze to thicken up, eventually reaching the consistency of honey or cold maple syrup. Take a basting brush and evenly spread the gaze over your frog legs, being sure to reserve enough to basting while the legs are on the grill.

As a side note, I like to put my legs on wooden skewers before taking them to the grill, as I find it makes it much easier to flip the legs when the time comes. If this isn’t your style, no worries; they’ll do just fine on their own. Once the glaze is evenly applied, let the legs sit in the fridge while you light your grill.

After about 30 minutes, place the glazed legs on the grill, giving them about 8-10 minutes on either side. Be sure to baste after you flip.

After both sides have been grilled and basted, remove the legs from the grill and serve.