In this grilled chicken recipe, humble chicken legs are dressed in a garlic and harissa marinade. Spicy. Tangy. Simply addictive! If you have the time, let the chicken marinate for 2 to 4 hours. If not, even allowing the legs 30 minutes in the marinade will work wonders to infuse the meat with flavor! Serve these grilled chicken drumsticks with grilled watermelon, roasted carrots, no-mayo potato salad, kidney bean and cilantro salad, or couscous salad.
To make the garlic-harissa marinade, in a food processor, blend the chopped garlic, harissa paste, nutmeg, sumac, thyme, lime juice and olive oil.
Pat the chicken drumsticks dry and season lightly with salt and pepper.
Now apply the garlic-harissa marinade to the chicken drumsticks, particularly underneath the skin. Do not discard the remaining marinade.
Place the chicken drumsticks with the sliced onions in a large jumbo kitchen bag with a seal. Pour the extra marinade on top. Seal the bag shut and massage the contents so that the chicken is well covered in the garlic-harissa marinade.
Refrigerate for four hours or overnight.
When ready, heat an outdoor grill to medium. Grill the drumsticks on medium heat, covered, for 35-40 minutes or until well done. As they grill, turn the drumsticks every 7-8 minutes.
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Notes
Marinating tip: If you have the time, chicken should be marinated in the refrigerator for 2 to 4 hours or overnight before grilling. If not, try letting the chicken sit in the marinade for around 30 minutes.
If you choose to substitute harissa with a different chili paste, select one that does not have sweet undertones. You want to go spicy-tangy for this recipe. And of course, if you prefer a less spicy drumstick, reduce the amount of harissa or chili paste to your taste.
How to store leftovers: Leftover chicken legs will keep in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium heat (maybe with a little olive oil) until warmed through.