Theres nothing quite like the dark, juicy meat of a chicken leg.The extra fat found in this part keeps the meat moist, makingit a forgiving cut to throw on a grill. Grill these pieces over asplit fire of high and medium heat. The high heat lets some ofthe fat drain away first, resulting in the desirable crisp, charredsurface. Finishing the legs over medium heat lets the chickencook through without burning. This holds true whether youregrilling whole legs or drumstick and thigh portions separately.
Makes: 4 servings
Prep: 10 mins
Grill: 25 mins
- 1 tablespoon plus 1 teaspoon fennel seeds
- 1 tablespoon herbes de provence
- Salt and pepper
- 3 pounds bone-in, skin-on chicken legs, thighs or drumsticks
- Preheat a grill for both medium and high heat. Using a food processor, pulse the fennel seeds, herbes de provence, 1 teaspoon salt and 1/4 teaspoon pepper until finely ground. Using your hands, massage the rub over and under the chicken skin, being careful not to tear it.
- Position the chicken on an oiled cooking grate over high heat and grill, turning often, until just golden-brown, about 5 minutes. Using tongs, arrange the chicken over medium heat and grill, turning occasionally, until deep golden-brown and the juices run clear when pierced with a knife, 15 to 20 minutes. Arrange the chicken so that any smaller ends are away from high heat to prevent burning.