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Moroccan-Spiced Chicken Legs Under Bricks

Jamie Purviance

Fuel Type:
  • People

    Serves 4

  • Marinating Time

    4 to 6 h

  • Grilling Time

    40 to 45 min.

  • Prep Time

    25 min.

Ingredients
Instructions

the Ingredients

20151023095402 Row Poultry 53

Marinade

  • 12 gramsAbreviation packed roughly chopped fresh cilantro leaves
  • 8 gramsAbreviation packed roughly chopped fresh mint leaves
  • 60 millilitersAbreviation extra-virgin olive oil
  • 2 teaspoonsAbreviation finely grated lemon zest
  • 2 tablespoonsAbreviation fresh lemon juice
  • 2 teaspoonsAbreviation kosher salt
  • 2 teaspoonsAbreviation ground cumin
  • 2 teaspoonsAbreviation paprika
  • 3 garlic cloves, minced
  • 1 teaspoonAbreviation freshly ground black pepper
 
  • 4 whole chicken legs, each 280 to 340 grams, trimmed of excess fat and skin
  • 1 tablespoonAbreviation roughly chopped fresh cilantro leaves
  • 1 tablespoonAbreviation roughly chopped fresh mint leaves

Special Equipment

  • sheet pan
  • 2 foil-wrapped bricks

Instructions

  • In a small bowl combine the marinade ingredients.
  • Cut a few deep slashes in the meaty part of each chicken leg. Place the chicken in a large resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 4 to 6 hours, turning the bag occasionally.
  • Prepare the grill for indirect cooking over medium-high heat (200° to 260°C).
  • Remove the chicken from the bag and discard the marinade. Place the chicken, skin side down, over indirect medium-high heat. Place a sheet pan on top of the chicken and weight it down with two foil-wrapped bricks. Close the lid and cook until golden around the edges, 20 to 25 minutes. Wearing barbecue mitts, remove the bricks and sheet pan and, using a large spatula, carefully turn the chicken legs over, being careful not to tear the skin. Replace the pan and weight, close the lid, and cook until the juices run clear and the meat is no longer pink at the bone, about 20 minutes more. If desired, to crisp the skin, remove the weight, turn the chicken skin side down, and grill over direct heat for about 5 minutes. Remove from the grill, garnish with the cilantro and mint, and serve warm.

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