Grilled chicken yassa

Ingredients

• 4 pieces free-range chicken legs
• 3 pieces red onions
• 3 pieces lemons
• 2 tbsp Dijon mustard
• 4 tbsp olive oil
• 4 cloves garlic
• 2 tsp smoked paprika
• 1 tsp ground cumin
• to taste cayenne pepper
• 1 piece red bell pepper
• 2 pieces zucchini
• 0.5 bunches flat-leaf parsley
• to taste fine salt
• to taste ground black pepper

Method

1. Make the marinade by mixing the lemon juice, mustard, olive oil, crushed garlic, smoked paprika, cumin, cayenne pepper, salt, and pepper; it should be bright, mustardy, and slightly spicy.
2. Lightly score the chicken skin, coat the chicken in the marinade along with some of the sliced red onions, then let it rest in the fridge until the meat smells unmistakably of lemon and onion.
3. Fire up the grill with a glowing-red direct heat zone and an indirect zone with no coals; wait until the grate is hot and the flames have died down.
4. Drain the chicken and reserve the marinade; sear the chicken skin-side down over direct heat until the skin has grill marks, is golden brown, and slightly crispy.
5. Move the chicken to indirect heat, close the lid if possible, and cook until the juices running near the bone are clear and the meat pulls away easily.
6. Meanwhile, place the remaining onions, bell pepper, and zucchini over direct heat; turn them until they are tender, streaked with black char, and sweetened by the fire.
7. Boil the reserved marinade in a small saucepan placed on the grill or the stovetop until it becomes glossy, thickens slightly, and loses its raw smell.
8. Coat the chicken with this smoky yassa sauce at the end of cooking, then return it briefly to direct heat to glaze the skin without burning it.
9. Serve the chicken with the grilled vegetables, the fire-roasted onions, a final squeeze of lemon if needed, and chopped flat-leaf parsley.

Nutrition

Per serving

Energy

247.6 kcal

Protein

6.78 g

Carbohydrate

13.41 g

Fat

19.61 g

Fibre

4.92 g

Calcium

43.76 mg

Iron

1.91 mg

Magnesium

28.71 mg