Mahogany Grilled Chicken Thighs or Legs with Mediterranean Spice Paste
Why This Recipe Works
The winning approach to a grilled chicken parts recipe was to sear the chicken over a medium-hot fire and then move it to a medium-low fire to finish cooking. While the chicken took a couple of minutes longer to cook this way than with covered cooking, it ended up just as we liked it, the interior evenly cooked, moist, and tender, and the skin dark and crisp. Rubbing the chicken with a spice rub or paste prior to grilling proved far more satisfactory than marinating. We also found that quick-brining the chicken for our grilled chicken parts recipe in a high concentration of salt and sugar seasoned and slightly firmed up the texture of the meat in little time.