Food and Wine Magazine continues to hit them out of the park. I've never had a bad experience with any recipe I've tried. Tonight's standout addition to the recipe collection began with last night's marinade. It ended tonight with a delicious quick dinner.
1 1/2 T. chopped garlic
1 1/2 t. ground fennel seeds
3/4 t. dried oregano
3/4 t. crushed red pepper flakes
kosher salt
1 1/2 T. extra virgin olive oil, plus more for brushing
4 chicken leg quarters or a mixture of legs and thighs
In a mortar, pound the garlic, fennel seeds, oregano and crushed red pepper flakes with 1 1/2 t. of salt until a coarse paste forms. Add the 1 1/2 T. of oil.
Make four 2-inch slashes on the skin of each piece of chicken, cutting to the bone; make two slashes on the underside. Cover and refrigerate for 4 hours or overnight.
Light a grill. Brush the chicken with oil and season with salt. Grill over moderate heat, turning, until lightly charred and cooked through, about 25 minutes.
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