By Victoria Hart Glavin of Tiny New York Kitchen
If you don’t have a grill or don’t want to start up your grill then just cook the chicken legs in a grill pan.
Chicken
4 Whole Chicken Legs
1/4 Cup Smoked Paprika
2 Tablespoons Brown Sugar
1 Tablespoon Kosher Salt
1/4 Teaspoon Ground Cumin
1/2 Teaspoon Granulated Garlic
1/4 Cup Green Onions (Thinly Sliced)
Chorizo Ragout
3 Tablespoons Butter
1/4 Cup Chorizo (Diced)
3 Garlic Cloves (Minced)
1 Cup Green Onions (Chopped)
4 Cups Tomatoes (Diced)
1/4 Teaspoon Ground Cumin
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
To make the chorizo ragout, melt butter in saucepan over a medium-low heat. Add chorizo, garlic, and green onions. Cook 4 minutes until green onions are soft. Add tomatoes and cook 20 minutes until tomatoes are softened and liquid has reduced by half. Stir often. Season with cumin, kosher salt, and pepper. Use while warm or let it cool and store in airtight container in refrigerator for up to a week.
To make chicken legs, preheat grill to medium-low for 30 minutes. In small-size bowl combined smoked paprika, brown sugar, kosher salt, cumin, and granulated garlic. While grill preheats, us spice mixture to generously season chicken legs on all sides. Place chicken legs on grill for 15 minutes on each side.
Remove chicken from grill and arrange on serving platter. Pour chorizo ragout over chicken legs or serve on the side. Garnish with sliced green onions. Serves 4
Prep Time: 30 Minutes
Cook Time: 30 Minutes
Total Time: 60 Minutes