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Grilled Chicken Legs with Provencal Marinade

Megan
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Prep Time 3 hours 30 minutes
Cook Time 1 hour
Total Time 4 hours 30 minutes

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

Recipe adapted from Jamie Purviance