Yogurt makes a great marinade, especially combined with lemon juice and salt. The acidity of the lemon juice tenderizes while the salt brines. This recipe is spiced in a Mediterranean style, but it can be taken in many different directions. This recipe is for 6-8 chicken legs.
Grill Set Up:
Chop all of the herbs and combine with the yogurt, lemon juice, salt, and pepper. Pour over 6-8 chicken legs, rub the marinade into the legs, and let marinade overnight.
When placing the legs on the grill keep as much of the marinade on it as you can. Cook the legs off the direct fire, covered by a lid, the temp you're shooting for is 350F. This works really well on a kettle grill with the legs on one side and the fire on the other. Cook for 1 hour, or until the internal temp of the legs is 165F, then place them over the direct fire to crisp up the skin. This should take the final internal temp up to 175. Chicken legs are pretty forgiving, so the exact temps are not that important, but err on the side of overcooking them if in doubt. After cooking top with fresh chopped ramps and chives.
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