Grilled Moroccan-Spiced Griled Chicken Legs

Grilled Moroccan-Spiced Grilled Chicken Legs

I really have a love for  Moroccan-Spiced foods it’s just something about the taste a hint of sweetness a hint of spicy and a hint of mellow all wrapped up in one…I just love the flavors of Moroccan cooking.
I really have a love for Moroccan-Spiced foods it’s just something about the taste a hint of sweetness a hint of spicy and a hint of mellow all wrapped up in one…I just love the flavors of Moroccan cooking. | Source

Grilled Moroccan-Spiced Grilled Chicken Legs

I really have a love for Moroccan-Spiced foods it’s just something about the taste a hint of sweetness a hint of spicy and a hint of mellow all wrapped up in one…I just love the flavors of Moroccan cooking.

So today I have decided to use the taste of Morocco to grill some tasty Moroccan-Spiced Roasted Chicken Legs that are going to be marinated to bring that entire Moroccan flavor that will pop in your mouth with every bite.

Grilled Moroccan-Spiced Grilled Chicken Legs

Ingredients

1 tablespoon finely chopped fresh Italian parsley leaves

2 teaspoons finely chopped fresh mint leaves

4 whole chicken legs

MARINADE

⅔ Cup olive oil

½ cup finely chopped fresh Italian parsley leaves and tender stems

⅓ cup fresh lemon juice

1½ tablespoons sea salt

1½ tablespoons smoked paprika

2 teaspoons ground cardamom

4 garlic cloves, finely chopped

1½ teaspoons ground cumin

1½ teaspoons ground ginger

1½ teaspoons ground turmeric

Methods

Using a medium bowl add all of the ingredients for the marinade them mix together very well then split the marinade in half so you can have one for basting your chicken legs.

Using a zip lock bag add your chicken legs then pour your marinade over the top of the chicken legs …make sure all of the chicken legs are completely covered with the marinade then seal the zip lock bag forcing the air out as you seal the bag. Let the chicken marinate for at least 1 hour or longer before going to the grill for grilling purposes.

Now it’s time to fire up your grill by setting it up for both direct and indirect grilling. When your grill has a temperature of 350 degrees add your chicken legs skin side down over direct heat for 15 minutes at this point turn over the chicken legs and grill for 10 more minutes while using the basting marinade to baste the chicken legs when you get to this point move the chicken legs to the indirect side of the grill place the lid on the grill and let the chicken legs grill for another 20 minutes basting every 5 minutes until the chicken legs reach the temperature of 175 degrees and or juices run clear when poked with a fork.

Remove the chicken legs from the grill let them rest for 5 minutes then serve and enjoy.

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