Moroccan-Spiced Chicken Legs Under Bricks

Marinade

• ½ cup packed roughly chopped fresh cilantro leaves
• ⅓ cup packed roughly chopped fresh mint leaves
• ¼ cup extra-virgin olive oil
• 2 teaspoons finely grated lemon zest
• 2 tablespoons fresh lemon juice
• 2 teaspoons kosher salt
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 3 garlic cloves, minced
• 1 teaspoon freshly ground black pepper

• 4 whole chicken legs, each 10 to 12 ounces, trimmed of excess fat and skin
• 1 tablespoon roughly chopped fresh cilantro leaves
• 1 tablespoon roughly chopped fresh mint leaves