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.