Fennel-Garlic Chicken Legs

Serving Size: 4
Prep Time:
Total Time:


  • 1.5 Tbsp chopped garlic
  • 1.5 tsp ground fennel seed
  • 0.75 tsp dried oregano, crumbled
  • 0.75 tsp crushed red pepper
  • kosher salt
  • 1.5 Tbsp extra-virgin olive oil, plus more for brushing
  • 4 whole chicken legs, 12 to 14 ounces each


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.