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Apr 25, 2014

Moroccan-Spiced Chicken Legs Under Bricks Recipe by Jamie Purviance

Rating: 5 stars

6 Reviews

Serves: 4 // Prep time: 25 minutes | Marinating time: 4 to 6 hours | Grilling time: 40 to 45 minutes | Special equipment: sheet pan and 2 foil-wrapped bricks

Grocery List

Fresh Produce

  • .5 oz fresh cilantro
  • .5 oz fresh mint
  • 3 garlic cloves
  • 1 lemons

Meat / Poultry / Seafood

  • 4 whole chicken legs, each 10 to 12 oz

Oil and Spices

  • .25 cups extra-virgin olive oil
  • 1 tsp freshly ground black pepper
  • 2 tsp ground cumin
  • 2 tsp kosher salt
  • 2 tsp paprika

Special Equipment

  • sheet pan and 2 foil-wrapped bricks or cast-iron skillet

Ingredients

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

Instructions

  1. In a small bowl combine the marinade ingredients.

  2. 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.

  3. Prepare the grill for direct and indirect cooking over medium-high heat (400° to 500°F).

  4. 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. 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 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 medium-high heat for about 5 minutes. Remove from the grill, garnish with the cilantro and mint, and serve warm.

6 Reviews

Average Rating

Rating: 5 stars

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Rating: 5 stars

May 4, 2014

david c

Used bone in breasts and came out great

I am new to mixing different spices and making marinades.

Was easy to make and came out great even though we used bone in chicken breasts that
we found on sale.

Chicken tasted great and came out moist with perfect grill marks and skin with the bricks and pan.

Type of Griller

Intermediate

Would you recommend this recipe? YES

Rating: 5 stars

May 16, 2014

Thomas B

Very Flavorful

Some of the best flavored chicken I have had in quite a while. I love cooking "Under Brick"!

Type of Griller

Advanced

Would you recommend this recipe? YES

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Moroccan-Spiced Chicken Legs Under Bricks

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