Grilled Chicken with Tuscan Herbs


Preparation info

  • Difficulty


  • Makes



Appears in

The Weeknight Cook

The Weeknight Cook

By Brigit Binns

Published 2012

  • About


  • Dried oregano, 2 teaspoons
  • Dried rosemary, 2 teaspoons
  • Dried sage, 2 teaspoons
  • Fennel seeds, ½ teaspoon, crushed
  • Salt and freshly ground pepper
  • Olive oil, 2 tablespoons
  • Garlic, 2 cloves, minced
  • Whole chicken legs, 4, 3 lb (1.5 kg) total weight
  • Lemon, 1 large, cut into wedges


  • Season the chicken

    Prepare a gas or charcoal grill for indirect-heat grilling over high heat. If using a charcoal grill, arrange the hot coals on either side of the grill and place a drip pan in the center. If using a gas grill, preheat the grill using all of the burners, then turn off the burner directly below where the chicken will sit. In a small bowl, stir together the oregano, rosemary, sage, fennel, ½ teaspoon salt, and ½ teaspoon pepper. In a shallow glass or ceramic dish, stir together the oil and garlic. Add the chicken and turn to coat evenly. Sprinkle the herb mixture evenly over the chicken. Cover and let stand while the grill heats. (The chicken can be covered and refrigerated for up to overnight; bring to room temperature before grilling.)

  • Grill the chicken

    Lightly oil the grill rack. Place the chicken, skin side down, on the coolest area of the grill. Cover and cook for 25 minutes. Turn the chicken and cook until an instant-read thermometer inserted in the thickest part of a thigh away from the bone reads 170°F(77°C), about 20 minutes longer. Serve with the lemon wedges.