Grilled Chicken Recipe

Craft a vibrant marinade by pulverizing garlic, harissa paste, nutmeg, sumac, thyme, and fresh citrus juice (lime or lemon) in a food processor. Stream in olive oil (approximately or 60 milliliters) until the mixture reaches a silky, uniform texture.

Pat chicken drumsticks completely dry using clean kitchen towels, then delicately season with kosher salt and freshly ground black pepper.

Transfer chicken to a spacious non-reactive container, thoroughly coating each piece with the prepared marinade. Gently massage the mixture, ensuring it penetrates beneath the skin for maximum flavor infusion.

Layer thinly sliced onions throughout the marinating chicken, then seal the container with a secure lid or plastic wrap.

Allow chicken to marinate in the refrigerator for a minimum of 4 hours, ideally overnight. If time is limited, permit the chicken to rest at ambient temperature for approximately 30 minutes.

Ignite the outdoor grill, establishing a medium heat zone around 375-400 degrees Fahrenheit (190-204 degrees Celsius).

Carefully position marinated drumsticks on the grill grates, shaking off excess liquid. Ensure adequate spacing between pieces to promote even cooking.

Rotate drumsticks every 8 minutes, maintaining consistent heat exposure. Total cooking duration typically ranges between 35-40 minutes until internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius).

Discard remaining marinade and onions after grilling. Plate the succulent chicken drumsticks alongside complementary accompaniments, providing napkins for convenient enjoyment.