Moroccan-Spiced Chicken Legs Under Bricks
Note: You’ll need a baking sheet and two foil-wrapped bricks (or a cast-iron pan — it’s the heaviness that you need). From Jamie Purviance of Weber Grills.
• 1/2 c. plus 1 tbsp. packed roughly chopped fresh cilantro leaves, divided
• 1/3 c. plus 1 tbsp. packed roughly chopped fresh mint leaves, divided
• 1/4 c. extra-virgin olive oil
• 2 tsp. finely grated lemon zest
• 2 tbsp. fresh lemon juice
• 2 tsp. kosher salt
• 2 tsp. ground cumin
• 2 tsp. paprika
• 3 garlic cloves, minced
• 1 tsp. freshly ground black pepper
• 4 whole chicken legs, trimmed of excess fat and skin
To make the marinade, in a small bowl combine 1/2 cup cilantro, 1/3 cup mint, olive oil, lemon zest and juice, salt, cumin, paprika, garlic and pepper.
Cut a few deep slashes in the meaty part of each chicken leg. Place the chicken in a large resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl and refrigerate 4 to 6 hours, turning the bag occasionally.
Prepare the grill for direct and indirect cooking over medium-high heat (400 to 500 degrees).
Remove the chicken from the bag and discard the marinade. Place the chicken, skin side down, over indirect medium-high heat. Place a sheet pan on top of the chicken and weight it down with two foil-wrapped bricks. Close the lid and cook until golden around the edges, 20 to 25 minutes.
Remove the bricks and sheet pan and, using a large spatula, carefully turn the chicken legs over, being careful not to tear the skin.
Replace the weight, close the lid and cook until the juices run clear and the meat is no longer pink at the bone, about 20 minutes more.
If desired, to crisp the skin, remove the weight, turn the chicken skin side down, and grill over direct medium-high heat for about 5 minutes.
Remove from the grill, garnish with the remaining cilantro and mint, and serve warm.