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Chicken Legs & Herb Aioli
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Chicken Legs & Herb Aioli
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Chicken Legs & Herb Aioli
FROM CHEF DALE MACKAY
Ingredients
| 4-6 | chicken legs |
Spice rub
| ½ | cup brown sugar | |
| ½ | cup sweet paprika | |
| ¼ | cup smoked paprika | |
| 1 | tablespoon each ground black pepper, salt, and garlic powder | |
| 1 | tablespoon onion powder | |
| 1 | tablespoon dried oregano leaves | |
| 1 | teaspoon each ground coriander and cayenne | |
| ½ | teaspoon each ground cumin and cloves |
Herb aioli
| 2 ½ | tablespoons Dijon mustard | |
| 2 | tablespoons sherry vinegar | |
| 2 | cloves garlic | |
| ¼ | teaspoon paprika | |
| 2 | egg yolks | |
| 1 | teaspoon salt | |
| ½ | teaspoon ground black pepper | |
| 1 | cup vegetable oil | |
| ½ | cup olive oil | |
| ¼ | cup fresh tarragon leaves | |
| 10 | each fresh mint leaves and flat-leaf parsley leaves |
Directions
Spice rub
Mix the spice rub ingredients and store in an airtight container for up to four months.
Herb aioli
Place first seven aioli ingredients in a food processor and blend briefly to mince garlic. With the machine running, slowly drizzle in vegetable and olive oil. Roughly chop herbs and mix in by hand. Chill at least 30 minutes.
Pat the barbeque rub generously over chicken legs. Grill over medium-high heat until just cooked through, 14 to 16 minutes. Serve warm with herb aioli.
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