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Fennel-Garlic Chicken Legs

FOOD & WINE Wine Club Fennel-Garlic Chicken Legs FOOD & WINE Wine Club Fennel-Garlic Chicken Legs
To get the most from a marinade—like the fennel-garlic one used here—slash the skin and meat so the flavors can seep in.
Servings: 4
Active Time: 25 minutes
Total Time: 50 minutes plus 4 hours marinating
Ingredients
  • 1 1/2 tablespoons chopped garlic
  • 1 1/2 teaspoons ground fennel seeds
  • 3/4 teaspoon dried oregano, crumbled
  • 3/4 teaspoon crushed red pepper
  • Kosher salt
  • 1 1/2 tablespoons extra-virgin olive oil, plus more for brushing
  • 4 whole chicken legs (12 to 14 ounces each)
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. —Grace Parisi