- 10 chicken legs
- ¼ cup harissa paste (use my homemade harissa paste recipe)
- Juice from 1 lemon
- 2 tablespoons olive oil
- 2 tbls Spicy Joes Harissa Blend
- Fresh herbs and extra spicy chili flakes for serving
Pat the chicken legs dry and set them into a plastic bag or a large bowl.
Add the harissa, lemon juice, olive oil and seasonings to a food processor and process until smooth. Pour it into the bag or bowl with the chicken.
Rub the chicken legs down with the harissa marinade. Really rub it into the skins.
Cover and set the chicken into the refrigerator for at least 2 hours. Leaving them overnight will result in more developed flavor.
Fire up the grill to medium heat and lightly oil the grates. Grill the chicken legs for about 35-40 minutes, turning them every 5 minutes to keep from burning, until they are cooked through. They should measure 165 degrees F internally.
Sprinkle with fresh chopped herbs and chili flakes.