HARISSA GRILLED CHICKEN LEGS WITH CREAMY PEPPER SAUCE

Harissa Grilled Chicken Legs with Creamy Pepper Sauce image

Make harissa grilled chicken legs for a unique take on barbecued chicken! Harissa Grilled Chicken Legs with Creamy Pepper Sauce is a delightful addition to any weeknight or busy weekend dinner. Marinating the chicken in the harissa-aioli-cumin-sugar-Worcestershire sauce blend is important!

Provided by My Food and Family

Categories Chicken

Time 1h30m

Yield 8 servings

Number Of Ingredients 8

Previous Next

Ingredients

1/3 cup KRAFT Garlic Aioli, divided
2 Tbsp. harissa paste, divided
1-1/2 tsp. ground cumin, divided
1/4 cup packed brown sugar
1 Tbsp. LEA & PERRINS Worcestershire Sauce
4 chicken leg quarters (4 lb.)
1/2 cup sour cream
1 Tbsp. lemon juice

Steps:

Reserve 1 Tbsp. each aioli and harissa paste, and 1 tsp. cumin for later use.
Mix remaining aioli, harissa paste and cumin with sugar and Worcestershire sauce until blended; spread over chicken in shallow dish.
Refrigerate 30 min. Meanwhile, mix sour cream and lemon juice with reserved aioli mixture; refrigerate until ready to serve.
Heat greased grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 350°F.
Place chicken, top sides down, on grate over lit area of grill; cover. Grill 5 min. Turn chicken; place over unlit area. Grill, covered, 40 min. or until chicken is done (165°F), monitoring for consistent grill temperature.
Transfer chicken to cutting board; cut in half. Serve with the reserved aioli mixture.

Nutrition Facts : Calories 470, Fat 35 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 165 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 28 g