Excellent barbecued chicken doesn’t have to be hard. In fact, you only need three things (besides the chicken itself) to make it great: spice, acid and oil.
10 minutes to prep, six hours to overnight to marinate, 20 minutes to grill and you’ve got yourself a delicious meal.
We made this with our Ras El Hanout spice blend, but it would work equally well with our Tikka Masala or Thai Green Curry Blends. (Food 52 has a recipe using hot sauce for the spice and the acid, taking it down to 2 ingredient chicken!)
Shopping List & Prep
4-6 chicken legs, skin on
1/2 C mayonnaise (we used mayo made with eggs, but any mayo will work)
1 pack Masi Masa Ras El Hanout Spice Blend*
Juice of 1 lemon
Pinch of salt (optional)
Harissa for serving (optional)
*If you want to make this with hot sauce instead, use 3 TBSP of hot sauce and skip the lemon juice.
Combine mayo, lemon juice and Masi Masa Ras El Hanout Spice blend in a bowl, stir until well combined.
Place chicken legs in a Tupperware or zip log bag and pour in marinade, making sure meat is fully coated/covered.
Refrigerate for 6-24 hours.
Brush/wipe off excess marinade from chicken.
Turn on burners on half of the grill to medium-high.
Place chicken legs on the heated side of the grill and sear for ~2 minutes on each side.
Move chicken to the unlit side of the grill, then close cover. (Leave the other side on. If your grill has a thermometer, try to maintain a temperature of about 325-350°F.)
After about 20 minutes, check the internal temperature of the meat using a meat thermometer.
Once temperature of meat has reached 155°F, move the chicken back over the lit side of the grill.
With the lid open, cook the chicken over direct heat, turning every few minutes, until the exterior is crispy and the internal temperature is 165-175°F.
Remove chicken from grill and cover with foil. Let rest, covered, for at least 10 minutes before serving.
We served our chicken with a green salad and some roasted carrots along with Harissa two ways: as is and mixed with an equal amount of mayo. Delish!
This month, we came up with a recipe for a warming vegan tagine. Because we don’t have a tagine, a charcoal fire, or the time (!), we made our tagine in our Staub cocette which has self-basting drip function on the lid.
This recipe is adapted from Yotam Ottolenghi’s FANTASTIC cookbook, Simple. The secret to this recipe is boiling the cauliflower before roasting. The green tahini sauce creates a bright contrast to the roasted goodness of the cauliflower.