This new find from the June 2010 issue of Food and Wine is a great grilled chicken recipe for a weeknight supper. You cut slashes into both sides of each chicken leg and fill them with a mixture of garlic, fennel seeds, dried oregano, red pepper flakes, salt and oil. I let them marinate overnight and grilled them over indirect heat so they browned well but did not burn.

The chicken was juicy and the garlic-fennel flavour had permeated the meat. I’ll definitely be making this again.


1½ tablespoons chopped garlic

1½ teaspoons ground fennel seeds

¾ teaspoon dried oregano, crumbled

¾ teaspoon crushed red pepper

Kosher salt

1½ tablespoons extra-virgin olive oil, plus more for brushing

4 whole chicken legs (12 to 14 ounces each)


In a mortar, pound the garlic, fennel seeds, oregano and crushed red pepper with 1 ½ teaspoons of salt until a coarse paste forms. Add the 1 ½ tablespoons of oil.

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. Serves 4.

From the June 2010 issue of Food and Wine