Next-Level Grilled Chicken Legs (Best Marinade)
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
40 mins
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Marinating time
2 hrs
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Total Time
50 mins
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Servings
10 servings
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Calories
315 kcal
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Course
Main Course
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Cuisine
Mediterranean
Next-Level Grilled Chicken Legs (Best Marinade)
Description
Next-Level Grilled Chicken Legs rely on a complex marinade combining chopped garlic, spicy harissa paste, aromatic nutmeg, tangy sumac, earthy thyme, fresh lime juice, and extra virgin olive oil. The marinade is blended until smooth and rubbed thoroughly onto the chicken drumsticks, including underneath the skin, ensuring deep flavor penetration.
The chicken is lightly seasoned with salt and pepper before marinating with sliced red onions, which add subtle sweetness and moisture. Refrigeration for several hours or overnight allows flavors to fully develop; alternatively, a brief 30-minute room temperature marinade lets the chicken pick up noticeable seasoning.
Grilling the drumsticks over medium heat for 35 to 40 minutes with occasional turning achieves crispy skin and tender, juicy meat inside. The result offers a balance of heat from harissa, bright acidity from lime, and savory spices enhanced by olive oil’s richness.
Serving the chicken freshly grilled preserves its texture. Leftovers store well refrigerated for up to four days and reheat gently in a skillet with some olive oil to restore warmth and moisture.
Ingredients
- 15 garlic chopped, cloves
- 6 tablespoons harissa paste
- 1 teaspoon ground nutmeg
- 1 1/2 teaspoons sumac
- 1 teaspoon thyme dried
- 2 lime juiced, large or lemons
- extra virgin olive oil (about 1/4 cup)
- 20 chicken drumsticks about 5 pounds, large
- kosher salt
- black pepper
- 1 red onion sliced, large
Instructions
- Make the garlic-harissa marinade. In a food processor, blend the garlic, harissa paste, nutmeg, sumac, thyme, lime or lemon juice and enough olive oil to make a smooth, runny sauce (about 1/4 cup).
- Season the chicken. Pat the chicken dry with paper towels and season lightly with salt and pepper. Transfer to a large bowl and pour the marinade over top. Rub the marinade into to the chicken drumsticks, particularly underneath the skin.
- Marinate the chicken. Mix in the onions and cover the bowl with plastic (or transfer everything to a large zip-top bag). Refrigerate for four hours, or overnight (if you’re short on time, let the chicken sit at room temperature in the marinade for 30 minutes).
- Get ready to grill. Heat an outdoor grill to medium. When the grill is hot, add the drumsticks in one layer, shaking off the excess marinade, and cover. Grill, turning every 8 minutes or so, until they’re well done, 35-40 minutes in total.
- Serve. Discard the marinade and onions, and serve the grilled chicken legs with your sides and sauces of choice, and lots of napkins!
Notes
- If using a substitute chili paste for harissa, select one with spicy and tangy characteristics, avoiding sweet flavor profiles.
- Adjust the amount of harissa or chili paste to control the spiciness level according to personal preference.
- Store leftover chicken legs in an airtight container refrigerated for up to 4 days, reheating in a skillet over medium heat with a little olive oil to restore moisture.
- Marinate chicken overnight when possible for deeper flavor infusion, or at least 4 hours in the refrigerator.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 315 kcal
% Daily Value*
| Calories | 315kcal | 16% |
| Carbohydrates | 6g | 2% |
| Protein | 27.4g | 55% |
| Fat | 19.8g | 30% |
| Saturated Fat | 4.6g | 23% |
| Polyunsaturated Fat | 3.6g | 21% |
| Monounsaturated Fat | 9.7g | 49% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 139.3mg | 46% |
| Sodium | 396mg | 17% |
| Potassium | 420.3mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 142.2IU | 3% |
| Vitamin C | 7.6mg | 8% |
| Calcium | 34.4mg | 3% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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