Moroccan-Spiced Chicken Legs Under Bricks

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