Crispy Harissa Chicken Legs

And the marinating technique that's a total game changer.

Hey gang!

When I was doing some research a few weeks back I had my mind absolutely rocked by a recipe I tried from FalasteeniFoodie, a blogger who’s got a ton of fantastic recipes on their website.

They made a yogurt-based blended marinade (which something I do all the time) but instead of fully blending the ingredients together until smooth, she left it really chunky so it almost looked like a dip or romesco.

I gave it a shot and what I found to be really neat about the technique is that when you go to bake the chicken, you end up with all of these textured nooks and crannies that get super charred and caramelized.

Below is a recipe I’ve developed that was inspired by her article but I tweaked a few things—like adding adjusting the cook time and developing my own marinade—for what I think is an even tastier final dish.

Macros can be found at the bottom of this post.

I hope you enjoy!

---

---

Crispy Harissa Chicken Legs

Servings: 4 servings