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Jamie Purviance

Moroccan-Spiced Chicken Legs Under Bricks

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  • People

    Serves 4

  • Marinating Time

    4 to 6 h

  • Grilling Time

    40 to 45 min.

  • Prep Time

    25 min.

People
Serves 4
Marinating Time
4 to 6 h
Grilling Time
40 to 45 min.
Prep Time
25 min.

the Ingredients

20151023095402 Row Poultry 53

Marinade

  • 12 grams packed roughly chopped fresh cilantro leaves
  • 8 grams packed roughly chopped fresh mint leaves
  • 60 milliliters 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 280 to 340 grams, trimmed of excess fat and skin
  • 1 tablespoon roughly chopped fresh cilantro leaves
  • 1 tablespoon roughly chopped fresh mint leaves

Special Equipment

  • sheet pan
  • 2 foil-wrapped bricks

Instructions

  • 01 In a small bowl combine the marinade ingredients.
  • 02 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.
  • 03 Prepare the grill for indirect cooking over medium-high heat (200° to 260°C).
  • 04 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.
Ingredients
Instructions

  • the Ingredients

    20151023095402 Row Poultry 53

    Marinade

    • 12 grams packed roughly chopped fresh cilantro leaves
    • 8 grams packed roughly chopped fresh mint leaves
    • 60 milliliters 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 280 to 340 grams, trimmed of excess fat and skin
    • 1 tablespoon roughly chopped fresh cilantro leaves
    • 1 tablespoon roughly chopped fresh mint leaves

    Special Equipment

    • sheet pan
    • 2 foil-wrapped bricks

  • Instructions

    • 01 In a small bowl combine the marinade ingredients.
    • 02 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.
    • 03 Prepare the grill for indirect cooking over medium-high heat (200° to 260°C).
    • 04 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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