Grilled Bone-In Chicken Legs | Golden and Crispy
(0)
40 min
Quick
Sezamo
Pulpe fragede de pui cu os și piele fripte pe jar, marinate cu usturoi aromat, cimbru uscat și boia dulce, cu o crustă rumenă și crocantă irezistibilă.
Preparation method
Preparing and marinating the chicken legs
Wash and pat the chicken legs thoroughly dry with paper towels. Lightly score the meat on the bone side in two places so that the marinade penetrates deep inside and the meat cooks evenly on the grill.
In a large bowl, mix the sunflower oil with the finely crushed garlic, dried thyme, sweet paprika, table salt, and ground black pepper until you obtain a smooth, aromatic paste.
Thoroughly rub each chicken leg with the seasoned mixture, making sure to coat the meat under the skin as well. Let the chicken legs marinate at room temperature for about 20-30 minutes before placing them on the grill.
Chef's tip
The skin of the chicken legs becomes exceptionally crispy if you dry it thoroughly with paper towels before applying the aromatic marinade.
Do not grill bone-in chicken legs exclusively over high direct heat: the bone requires gentle heat to cook all the way through, while the skin risks burning before the meat is cooked through.
27 min
Under an hour
