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.Plus: F&W's Grilling Guide Recipe Tips from F&W Editors Fast and Easy Chicken Recipes

Grace Parisi
June 2010

Gallery

© Con Poulos

Recipe Summary

active:
25 mins
total:
50 mins
Yield:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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.