Jun 24, 2011

Provençal Marinated Chicken Legs Recipe from Weber's Way to Grill™ by Jamie Purviance

Rating: 5 stars

10 Reviews

Serves: 6 // Prep time: 15 minutes | Marinating time: 4 to 8 hours | Grilling time: 50 minutes to 1 hour

Grocery List

Fresh Produce

  • 3 garlic cloves

Meat / Poultry / Seafood

  • 6 whole chicken legs, each 10 to 12 oz

Oil and Spices

  • .5 tsp crushed red pepper flakes
  • .5 cups extra-virgin olive oil
  • 2 tbsp herbes de Provence
  • 2 tsp kosher salt


  • 3 tbsp white wine vinegar
  • 3 tbsp whole-grain mustard

Wine / Beer / Spirits

  • 8 fl oz dry white wine



  • 1 cup dry white wine
  • ⅓ cup extra-virgin olive oil
  • 3 tablespoons whole-grain mustard
  • 3 tablespoons white wine vinegar
  • 2 tablespoons herbes de Provence
  • 3 garlic cloves, minced
  • 2 teaspoons kosher salt
  • ½ teaspoon crushed red pepper flakes

  • 6 whole chicken legs, each 10 to 12 ounces


  1. In a medium bowl whisk the marinade ingredients.

  2. Using a sharp paring knife, cut a few deep slashes into the meaty parts of each chicken leg. Place them 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. Refrigerate for 4 to 8 hours, turning occasionally.

  3. Prepare the grill for indirect cooking over medium heat (350° to 450°F).

  4. Remove the chicken from the bag, letting the herbs cling to the chicken. Discard the marinade. Brush the cooking grates clean. Grill the chicken over indirect medium heat, with the lid closed as much as possible, until the juices run clear and the internal temperature reaches 160° to 165°F in the thickest part of the thigh (not touching the bone), 50 minutes to 1 hour, turning once. If desired, to crisp the skin, grill the chicken over direct medium heat during the last 5 minutes of grilling time, turning once. Remove from the grill and let rest for 3 to 5 minutes. Cut into thighs and drumsticks, if desired.

10 Reviews

Average Rating

Rating: 5 stars

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Rating: 5 stars

Jul 7, 2013

Aimee P

Best Charcoal Grill on the Market

Six years ago I was ready to upgrade from my hand me down 15 year old Charcoal Weber grill. It was still in great condition but I was tired of manually dumping the ashes, and using lighter fluid was a pain, so I wheeled my old Weber grill out front and put a free sign on it, a neighbor walking by asked if he could take it, and with a heavy heart I said yes, it's yours. It was hard to part with my old Weber until I started using this one. Out with the old and in with the new. No more lighter fluid, no more manually dumping ashes, this grill cooks evenly and is always consistent. I love the thermometer it helps me regulate the heat. Over the last six years I have cooked steak, tri tips, fish, veggies, whole chicken, whole turkey their is nothing this grill cannot do and as usual it has held up perfectly. I am a Weber fan and always will be, you might spend more money upfront on the grill but this grill will last you a lifetime. In the last six years, I have only changed the grates everything else is still like new. Our summers get hot, No doubt this is the best Charcoal grill. If you can afford to spend the extra money, do it you will not be disappointed.

Type of Griller


Would you recommend this recipe? YES

Rating: 5 stars

Aug 11, 2013

Todd H

Love this Platinum Performer Charcoal Grill

I have owned a Weber 1100 LP Gas Grill since 1995 and still love it. However, a couple weekends ago I was a friends home and we grilled out on his Weber charcoal grill. I couldn't believe how great the food was cooked over charcoal instead of gas.

The reason I bought the Weber gas grill back in 1995 was that I didn't want to fool around with lighter fluid and manually lighting the grill. However, this Weber Platinum Performer Charcoal grill has a gas starter to light the charcoal. What a great idea! It works great and the food tastes so much better cooked over charcoal.

The only thing about the grill I think isn't worthwhile is the timer. It is just a basic one, and can only be set for 99 minutes. That isn't enough time for things like turkey.

Everything else is great. I really like the one touch ash clean up with the catch pan to catch the ashes. I also like the charcoal storage bin, handy accessory. And having a thermometer on the lid is a great help in order to control temperatures.

My father owned a Weber charcoal grill back in the late 70's. I think it may have been a little bit more heavy duty, but was pretty basic. I hope my new grill lasts as long as my Weber Gas grill. I still plan to use the gas grill for certain kinds of cooking where the charcoal flavoring isn't as important.

Type of Griller


Would you recommend this recipe? YES

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Provençal Marinated Chicken Legs