Feb 6, 2012

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

Rating: 5 stars

1 Reviews

Grocery List

Fresh Produce

  • 3 garlic cloves

Meat / Poultry / Seafood

  • 6 whole chicken legs, each 10 to 12 oz

Oil and Spices

  • 0.5 tsp crushed red pepper flakes
  • 0.333 cup 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.

1 Review

Average Rating

Rating: 5 stars

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Rating: 5 stars

Apr 29, 2016

John P

Perfect for al fresco dining!

Served this with a warm potato salad and grilled corn on the cob, love the flavors of Provence!

Type of Griller


Would you recommend this recipe? YES

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Provençal Marinated Chicken Legs