Preparation Time: 10 Minutes

Cook Time: 50 Minutes

Cut: Bone-in chicken


6 bone in, skin on chicken legs

1/2 cup (125 ml) chopped flat leaf (Italian) parsley
1/4 cup (60 ml) white wine
1/4 cup (60 ml) canola oil
Zest of 1 lemon
3 Tbsp (45 ml) lemon juice
2 cloves garlic
5 pitted Kalamata olives
1 tsp (5 ml) dried oregano
1 tsp (5 ml) paprika
1/2 tsp (2.5 ml) Kosher salt
1/4 tsp (1.25 ml) 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 165F (74C) (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.