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

Provençal Marinated Chicken Legs - For Weber SmokeFire

Print

  • People

    Serves 6

  • Prep Time

    15 mins

  • Marinating Time

    4 to 8 h

  • Grilling Time

    50 mins to 1 h

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

the Ingredients

20151023095350 Wtg Poultry 11

Marinade

  • 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

Pellet Flavor

  • GrillMaster Blend, Hickory, Apple, Mesquite, Cherry

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 Place a large foil pan on top of the Flavorizer bars, below the cooking grate. Fill it halfway with room temperature water. Prepare the grill for cooking over medium heat (400°F).
  • 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 above the foil pan, over medium heat, with the lid closed, until the internal temperature reaches 165°F in the thickest part of the breast (not touching the bone), 50 minutes to 1 hour, turning once. Remove from the grill and let rest for 3 to 5 minutes. Cut into thighs and drumsticks, if desired.
Ingredients
Instructions

  • the Ingredients

    20151023095350 Wtg Poultry 11

    Marinade

    • 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

    Pellet Flavor

    • GrillMaster Blend, Hickory, Apple, Mesquite, Cherry

    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 Place a large foil pan on top of the Flavorizer bars, below the cooking grate. Fill it halfway with room temperature water. Prepare the grill for cooking over medium heat (400°F).
    • 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 above the foil pan, over medium heat, with the lid closed, until the internal temperature reaches 165°F in the thickest part of the breast (not touching the bone), 50 minutes to 1 hour, turning once. Remove from the grill and let rest for 3 to 5 minutes. Cut into thighs and drumsticks, if desired.

let's Gear up

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