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12 large frog legs

1 teaspoon of salt

1/2 cup vegetable oil

grated peel and juice of 1/2 a lemon

3 tablespoon minced purple onion

1 teaspoon dried basil

1 teaspoon dry mustard

2 tablespoon chopped parsley

1 clove garlic minced

1/4 cup butter of margarine


Place 12 large frog legs in a single layer on a baking dish

mix oil, lemon and juice, onion parley, basil, salt, mustard into a marinade

Take 1/3 cup of marinade on cover frog legs and cover with saran wrap and chill for 3 hours, turning from time to time

Brush grill with vegetable oil

drain frog legs

Grill frog legs over medium heat covered for 3 minutes

Turn frog legs and cook an additional 3 minutes until meat is no longer pink

Combine reserved marinade with butter and garlic in sauce pan, cook until butter is melted and pour over frog legs