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Fennel-Garlic Chicken Legs

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.

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slideshow  Fast and Easy Chicken Recipes


  • Total Time:
  • Servings: 4

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  • 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)


  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.

Suggested Pairing

A vibrant, lime-scented Vermentino.

Contributed By Photo © Con Poulos Published June 2010

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