Enjoy this delightful summer recipe with juicy and flavorful grilled chicken legs paired with a vibrant and refreshing herbed couscous salad!
INGREDIENTS
For the Citrus-Marinated Chicken Legs:
- 4 chicken legs
- Juice and zest of 2 lemons
- Juice and zest of 1 orange
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- 1 tablespoon honey
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- Salt and pepper to taste
For the Herbed Couscous Salad:
- 1 cup couscous
- 1 ½ cups vegetable or chicken broth
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- Juice of 1 lemon
- 2 tablespoons olive oil
- Salt and pepper to taste
INSTRUCTIONS
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In a bowl, combine lemon juice, orange juice, lemon zest, orange zest, olive oil, minced garlic, honey, paprika, dried oregano, salt, and pepper. Whisk well to make the marinade.
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Place the chicken legs in a large ziplock bag or shallow dish. Pour the marinade over the chicken, ensuring it is well coated. Let it marinate in the refrigerator for at least 2 hours, or ideally overnight, to allow the flavors to meld.
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Preheat your grill to medium-high heat. Remove the chicken legs from the marinade, allowing any excess marinade to drip off.
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Grill the chicken legs for about 25-30 minutes, turning occasionally, until they are cooked through and reach an internal temperature of 165°F (74°C). The grilling time may vary depending on the thickness of the chicken legs, so adjust accordingly.
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While the chicken is grilling, prepare the herbed couscous salad. In a saucepan, bring the vegetable or chicken broth to a boil. Remove from heat and stir in the couscous. Cover and let it sit for 5 minutes, allowing the couscous to absorb the liquid. Fluff it with fork.
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In a large bowl, combine the cooked couscous, diced cucumber, halved cherry tomatoes, chopped parsley, chopped mint, lemon juice, olive oil, salt, and pepper. Toss everything together until well combined.
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Once the chicken legs are done, remove them from the grill and let them rest for a few minutes.
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Serve the grilled citrus-marinated chicken legs alongside the herbed couscous salad. Feel free to squeeze some extra lemon juice over the chicken legs for added freshness.
