Grilled Citrus-Marinated Chicken Legs with Herbed Couscous Salad

Grilled Citrus-Marinated Chicken Legs with Herbed Couscous Salad

Enjoy this delightful summer recipe with juicy and flavorful grilled chicken legs paired with a vibrant and refreshing herbed couscous salad!


For the Citrus-Marinated Chicken Legs:

  • 4 chicken legs
  • Juice and zest of 2 lemons
  • Juice and zest of 1 orange
  • 3 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 tablespoon honey
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • Salt and pepper to taste


For the Herbed Couscous Salad:

  • 1 cup couscous
  • 1 ½ cups vegetable or chicken broth
  • 1 cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh mint
  • Juice of 1 lemon
  • 2 tablespoons olive oil
  • Salt and pepper to taste



    1. In a bowl, combine lemon juice, orange juice, lemon zest, orange zest, olive oil, minced garlic, honey, paprika, dried oregano, salt, and pepper. Whisk well to make the marinade.

    2. Place the chicken legs in a large ziplock bag or shallow dish. Pour the marinade over the chicken, ensuring it is well coated. Let it marinate in the refrigerator for at least 2 hours, or ideally overnight, to allow the flavors to meld.

    3. Preheat your grill to medium-high heat. Remove the chicken legs from the marinade, allowing any excess marinade to drip off.

    4. Grill the chicken legs for about 25-30 minutes, turning occasionally, until they are cooked through and reach an internal temperature of 165°F (74°C). The grilling time may vary depending on the thickness of the chicken legs, so adjust accordingly.

    5. While the chicken is grilling, prepare the herbed couscous salad. In a saucepan, bring the vegetable or chicken broth to a boil. Remove from heat and stir in the couscous. Cover and let it sit for 5 minutes, allowing the couscous to absorb the liquid. Fluff it with fork.

    6. In a large bowl, combine the cooked couscous, diced cucumber, halved cherry tomatoes, chopped parsley, chopped mint, lemon juice, olive oil, salt, and pepper. Toss everything together until well combined.

    7. Once the chicken legs are done, remove them from the grill and let them rest for a few minutes.

    8. Serve the grilled citrus-marinated chicken legs alongside the herbed couscous salad. Feel free to squeeze some extra lemon juice over the chicken legs for added freshness.