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Recipe From from Weber's Way to Grill™ by Jamie Purviance

Provençal Marinated Chicken Legs

  • People

    Serves 6

  • Prep Time

    15 min.

  • Marinating Time

    4 to 8 h

  • Grilling Time

    50 min. to 1 h

People
Serves 6
Prep Time
15 min.
Marinating Time
4 to 8 h
Grilling Time
50 min. to 1 h

the Ingredients

20151023095350 Wtg Poultry 11

Marinade

  • 240 milliliters dry white wine
  • 80 milliliters 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 280 to 340 grams

Special Equipment

  • instant-read thermometer

Instructions

  • 01 In a medium bowl whisk the marinade ingredients.
  • 02 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.
  • 03 Prepare the grill for indirect cooking over medium heat (180°C to 230°C).
  • 04 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, until the juices run clear and the internal temperature reaches 74ºC 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 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.
Ingredients
Instructions