Fennel-Garlic Chicken Legs
© Con Poulos

Fennel-Garlic Chicken Legs

  • ACTIVE: 25 MIN
  • TOTAL TIME: 50 MIN Plus 4 hr marinating

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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  1. 1 1/2 tablespoons chopped garlic
  2. 1 1/2 teaspoons ground fennel seeds
  3. 3/4 teaspoon dried oregano, crumbled
  4. 3/4 teaspoon crushed red pepper
  5. Kosher salt
  6. 1 1/2 tablespoons extra-virgin olive oil, plus more for brushing
  7. 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.