Fennel-Garlic Chicken Legs
Recipe from Food & Wine

To get the most from a marinade--like the fennel-garlic one used for the chicken here--slash the skin and meat so the flavors can seep in.


Fennel-Garlic Chicken Legs
Con Poulos

by 1  person

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Ingredients
  • 1 1/2  tablespoons
    chopped garlic
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  • 1 1/2  teaspoons
    ground fennel seeds
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  • 3/4  teaspoon
    dried oregano, crumbled
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  • 3/4  teaspoon
    crushed red pepper
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  •  
    Kosher salt
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  • 1 1/2  tablespoons
    extra-virgin olive oil, plus more for brushing
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  • 4 
    whole chicken legs (12 to 14 ounces each)
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Directions
1.
In a mortar, pound the garlic, fennel seeds, oregano and crushed red pepper with 1 1/2 teaspoons of salt until a coarse paste forms. Add the 1 1/2 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 slashes, cover and refrigerate for 4 hours or 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.
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