6 bone in, skin on chicken legs
1/2 cup chopped flat leaf (Italian) parsley
1/4 cup white wine
1/4 cup canola oil
zest of 1 lemon
3 tbsps lemon juice
2 cloves garlic
5 pitted Kalamata olives
1 tsp dried oregano
1 tsp paprika
1/2 tsp Kosher salt
1/4 tsp ground black pepper
Put chicken legs in a large re-sealable plastic bag. Use a blender or hand blender to puree marinade ingredients. Pour marinade over chicken. Seal bag and gently turn it so the marinade coats each piece of chicken. Refrigerate for 4 hours or overnight.
Pour marinade into a small saucepan. Bring to a boil and continue boiling for 1 minute. Remove from heat.
Heat grill to medium. Turn off one burner and place chicken, skin side up, over that burner. Grill with the lid down, until a meat thermometer inserted into the chicken reads 170F (about 40-50 minutes). Brush chicken with boiled marinade during the last 10-20 minutes of cooking. Remove from heat, tent loosely with foil and let stand 10 minutes before serving.