Honey Island Swamp Frog Leg Skewers

• 12 to 24 fresh frog legs
• 8 to 12 fresh basil leaves, chopped
• 1/4 cup chopped green onions or chives
• 1/4 cup chopped parsley leaves
• 2 tablespoons minced garlic
• Skewers

1. In a saute pan, simmer all ingredients except the frog legs on medium-low heat for 4 to 7 minutes.
2. Note: If the garlic begins to brown or burn, pull the pan off immediately.
3. Allow the mixture to cool to room temperature.
4. Place the frog legs in a bowl and pour the cooled mixture over the frog legs.
5. Mix until legs are covered.
6. Place in the refrigerator for 1 to 3 hours, or cover and refrigerate overnight.
7. Remove from the refrigerator and discard the marinade.
8. Heat grill or pit until flames are barely present in the coals.
9. Place 4 to 6 frog legs on each skewer, touching but not pressed together.
10. Cook directly on the grill for 4 to 6 minutes on each side, 8 to 12 minutes total.
11. Or cook in a medium-heat smoker for at least 12 to 20 minutes or until the meat reaches desired doneness.
12. Serve as is or re-make the marinade and drizzle it over the legs.
13. A viewer, who may not be a professional cook, provided this recipe.
14. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

legs, basil, green onions, parsley leaves, garlic, skewers

Taken from www.foodnetwork.com/recipes/honey-island-swamp-frog-leg-skewers-recipe.html (may not work)