Ingredients

  • 1.5 tablespoons chopped garlic
  • 1.5 teaspoons ground fennel seeds
  • ¾ teaspoon dried oregano, crushed
  • ¾ teaspoon crushed red pepper
  • kosher salt
  • 1.5 tablespoons extra virgin olive oil, plus more for brushing
  • 4 whole chicken legs
Keywords
mexican chicken

Directions

1. In a mortar, pound the garlic, fennel seeds, oregano and crushed red pepper with 1.5 teaspoons of salt until a coarse paste forms. Add the 1.5 tablespoons of oil.
2. Make four 2-inch slashes on the skin of each chicken leg, cutting to the bone; make 2 slashes on the underside of each leg. Rub the paste into the 4 slashes, cover and refrigerate for 4 hours overnight.
3. Light a grill. Brush the chicken with oil and season with salt. Grill over moderate heat, turning, until lightly charred and cooked through, 25 minutes.

Source

Servings/Yield