Harissa Grilled Chicken Legs

• servings: 10 servings
• active time: 10 minutes
• total time: 50 minutes

Ingredients

15 garlic cloves, (chopped)

6 tablespoons harissa paste

1 teaspoon ground nutmeg

1 1/2 teaspoons sumac

1 teaspoon dried thyme

2 large limes or lemons, (juiced)

Extra virgin olive oil (about 1/4 cup)

20 large chicken drumsticks (about 5 pounds)

Kosher salt

Black pepper

1 large red onion, (sliced)

Directions

Make the garlic-harissa marinade. In a food processor, blend the garlic, harissa paste, nutmeg, sumac, thyme, lime or lemon juice and enough olive oil to make a smooth, runny sauce (about 1/4 cup).

Season the chicken. Pat the chicken dry with paper towels and season lightly with salt and pepper. Transfer to a large bowl and pour the marinade over top. Rub the marinade into to the chicken drumsticks, particularly underneath the skin.

Marinate the chicken. Mix in the onions and cover the bowl with plastic (or transfer everything to a large zip-top bag). Refrigerate for four hours, or overnight (if you’re short on time, let the chicken sit at room temperature in the marinade for 30 minutes).

Get ready to grill. Heat an outdoor grill to medium. When the grill is hot, add the drumsticks in one layer, shaking off the excess marinade, and cover. Grill, turning every 8 minutes or so, until they’re well done, 35-40 minutes in total.

Serve. Discard the marinade and onions, and serve the grilled chicken legs with your sides and sauces of choice, and lots of napkins!

Notes

Marinade overnight, add salt

Nutrition

• Calories: 315 kcal
• Total Fat: 19.8 g
• Saturated Fat: 4.6 g
• Unsaturated Fat: 13.3 g
• Trans Fat: 0.1 g
• Cholesterol: 139.3 mg
• Sodium: 396 mg
• Total Carbohydrate: 6 g
• Dietary Fiber: 1 g
• Total Sugars: 2 g
• Protein: 27.4 g