Description
These Next-Level Grilled Chicken Legs are bursting with bold flavors from a garlicky harissa marinade infused with warm spices like nutmeg and sumac. Marinated for hours and grilled to juicy perfection, these drumsticks are perfect for backyard barbecues and family dinners alike.
Ingredients
Marinade
- 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
- About 1/4 cup extra virgin olive oil
Main
- 20 large chicken drumsticks (about 5 pounds)
- Kosher salt, to taste
- Black pepper, to taste
- 1 large red onion, sliced
Instructions
- Make the garlic-harissa marinade: Blend the chopped garlic, harissa paste, ground nutmeg, sumac, dried thyme, lime or lemon juice, and about 1/4 cup of olive oil in a food processor until you get a smooth, runny sauce.
- Season the chicken: Pat the chicken drumsticks dry with paper towels and lightly season all over with kosher salt and black pepper. Place them in a large bowl.
- Marinate the chicken: Pour the prepared marinade over the chicken, rubbing it thoroughly into the drumsticks, especially underneath the skin. Add the sliced red onion, cover the bowl with plastic wrap or transfer everything to a large zip-top bag. Refrigerate for at least four hours or overnight for best flavor. If short on time, let the chicken sit at room temperature in the marinade for 30 minutes.
- Get ready to grill: Preheat an outdoor grill to medium heat. When hot, place the drumsticks in a single layer on the grill, shaking off any excess marinade. Cover the grill and cook, turning the chicken every 8 minutes or so, until fully cooked and nicely charred, about 35-40 minutes total.
- Serve: Discard the leftover marinade and onions. Serve the grilled chicken legs hot with your favorite sides and sauces, and plenty of napkins for the juicy drumsticks!
Notes
- Marinate overnight for the most flavorful and tender chicken.
- If you don’t have sumac, you can substitute with a bit of lemon zest for a citrusy tang.
- Make sure to turn the chicken regularly to avoid burning and to cook evenly.
- Use tongs to handle the chicken on the grill to keep the skin intact.
- Leftover grilled chicken can be refrigerated for up to 3 days and reheated gently.
