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Moroccan Grilled Chicken Legs

From Bruce Cost, Ginger: East to West

Serves: 6-8


  • 1-inch cube fresh ginger
  • 6 garlic cloves
  • 1 fresh chili pepper
  • 1 onion
  • 1 bunch parsley
  • 1 bunch cilantro
  • 1/2 c. lemon juice
  • 1/4 c. olive oil
  • 1 tbs. cumin seeds
  • 1 tbs. paprika
  • 3 c. water
  • 2 tsp. salt
  • 1/2 tsp. sugar
  • 5 lbs. whole chicken legs (leg and thigh)
  • lemon slices, for garnish


  1. In food processor, finely chop the ginger, garlic, chili pepper, onion, parsley and cilantro with the lemon juice.
  2. In a large pot, heat oil and add cumin seeds. Cook until fragrant, then add contents of food processor and paprika. Cook, stirring, for 1 minute. Add the water, salt, and sugar, and bring to a boil. Add the chicken to the pot. When water comes to a boil again, turn down heat, cover, and simmer for 10 minutes. Remove chicken from the sauce and set aside to cool.
  3. Turn heat under the sauce to high and reduce to about 1 cup. (It should be bubbly and oily.) Remove from heat. When cool, pour over the chicken legs and mix thoroughly. Marinate for at least 3 hours, or overnight in refrigerator.
  4. Remove chicken from refrigerator at least 1 hour before cooking. Grill legs over hot charcoal fire for 6-8 minutes per side, basting from time to time. When chicken is done, arrange on serving platter, heat remaining sauce, and pour over the chicken. Serve garnished with lemon slices.


Keywords: Moroccan, Chicken.