Grilled Chicken Legs with Provencal Marinade…that is what should be on your menu for today! I am obsessed with this delicious and juicy grilled chicken. It screams YUMMYYY! Herbs from Provence is one of the main ingredients in this marinade and if you have not used it before…then you should probably head to the store [icon type=”cart”] and grab yourself some because the smell alone is just awesome! As soon as you sink your teeth into this juicy chicken you will taste the beloved Herbs from Provence! Gotta love these herbs!!
To help the marinade soak into the chicken, I made three to four slashes in each chicken breast. The chicken legs will be a lot more flavorful this way and it looks pretty sweet too! I marinated the chicken legs for 3 hours.
For the marinade, I mixed together olive oil, Dijon mustard, white wine vinegar, Herbs from Provence, garlic, salt, and red pepper flakes. I gave it a few good stirs and poured it in a Ziploc bag with the chicken legs and that is the preparation folks! I let the chicken marinate for 3 hours in the fridge to make sure the juices and seasonings soaked into the chicken.
To properly cook these chicken legs, they were grilled over indirect medium heat for 50 minutes to 1 hour and were flipped one time. The target temperature to look for is 170 degrees at the center not touching the bone. The rest is history because these chicken legs will not stick around for long. They are simply amazing!!
Grilled Chicken Legs with Provencal Marinade
Ingredients
- 6-8 chicken legs
For the Marinade:
- 1/3 cup extra virgin olive oil
- 3 tablespoons dijon mustard
- 3 tablespoons white wine vinegar
- 2 tablespoons Herbs from Provence
- 3 garlic cloves minced
- 2 teaspoons kosher salt
- 1/2 teaspoon crushed red pepper flakes
Instructions
- FOR THE MARINADE: In a medium bowl, whisk together marinade ingredients.
- MARINATE THE CHICKEN: Make three to four deep slashes in each chicken leg. Place them all in a large Ziploc bag and pour the marinade over the chicken legs. Seal the bag and flip the bag a couple of times so the chicken is covered with the marinade. Refrigerate for 3 to 4 hours, turning the bag a couple times to redistribute the marinade.
- GRILL THE CHICKEN: Prepare your grill for medium heat at approximately 350-450 degrees. Remove chicken from bag, discarding the marinade, and grill over indirect heat for 50 minutes to 1 hour. Flip chicken half way through grilling time. Chicken should reach an internal temperature of 170 degrees.
Notes