Quick Recipe Version (TL;DR)
Quick Ingredients
- 4 bone-in, skin-on chicken leg quarters (about 3 lb / 1.36 kg)
- 1 lb (454 g) asparagus, ends trimmed
- 1/3 cup (80 ml) olive oil, plus 2 tbsp (30 ml) divided
- 1 orange (zest + 1/4 cup / 60 ml juice)
- 1 lemon (zest + 3 tbsp / 45 ml juice), plus wedges for serving
- 4 garlic cloves, minced
- 2 tbsp finely chopped fresh parsley, plus 1 tbsp for finishing
- 1 tbsp finely chopped fresh rosemary
- 2 tsp fresh thyme leaves
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 2 tsp kosher salt, divided
- 1 tsp freshly ground black pepper, divided
- 1/4 tsp red pepper flakes
Do This
- 1. Mix citrus-herb marinade (oil, orange/lemon zest & juice, garlic, herbs, Dijon, honey, salt, pepper, flakes).
- 2. Marinate chicken 30 minutes (or up to 8 hours), refrigerated.
- 3. Preheat grill for two-zone cooking to 450°F (232°C).
- 4. Sear chicken skin-side down over direct heat 4 minutes; flip and sear 4 minutes.
- 5. Move to indirect heat, cover, and grill 18–22 minutes to 175°F (79°C) in the thickest part.
- 6. Char asparagus over direct heat 6–8 minutes total, turning once or twice.
- 7. Rest chicken 5 minutes; serve with asparagus and a quick lemon-orange-herb drizzle.
Why You’ll Love This Recipe
- Bright and simple: citrus and herbs keep the plate fresh, even though it is hearty and satisfying.
- Grill-friendly: a two-zone method makes chicken legs juicy with crisp, blistered skin.
- Fast side dish: asparagus cooks alongside the chicken and picks up great char in minutes.
- Home-cook flexible: works on gas or charcoal, and the marinade doubles as a flavor “blueprint” for other proteins.
Grocery List
- Produce: 1 orange, 1 lemon (plus extra lemon for wedges if you like), 1 lb (454 g) asparagus, garlic, fresh parsley, fresh rosemary, fresh thyme
- Dairy: none
- Pantry: olive oil, Dijon mustard, honey, kosher salt, black pepper, red pepper flakes
- Meat: 4 bone-in, skin-on chicken leg quarters (about 3 lb / 1.36 kg)
Full Ingredients
Chicken
- 4 bone-in, skin-on chicken leg quarters (about 3 lb / 1.36 kg)
Citrus-Herb Marinade
- 1/3 cup (80 ml) olive oil
- 1 orange, zested (about 1 tsp zest) and juiced (1/4 cup / 60 ml juice)
- 1 lemon, zested (about 1 tsp zest) and juiced (3 tbsp / 45 ml juice)
- 4 garlic cloves, minced
- 2 tbsp finely chopped fresh parsley
- 1 tbsp finely chopped fresh rosemary
- 2 tsp fresh thyme leaves
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 1 1/2 tsp kosher salt
- 3/4 tsp freshly ground black pepper
- 1/4 tsp red pepper flakes
Charred Asparagus
- 1 lb (454 g) asparagus, woody ends trimmed
- 1 tbsp (15 ml) olive oil
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
Quick Citrus-Herb Finishing Drizzle (Optional but Recommended)
- 1 tbsp (15 ml) olive oil
- 1 tbsp (15 ml) lemon juice
- 1 tsp (5 ml) orange juice
- 1 tbsp finely chopped fresh parsley
- Pinch of kosher salt
For Serving
- Lemon wedges
Step-by-Step Instructions
Step 1: Make the citrus-herb marinade
In a medium bowl, whisk together the 1/3 cup (80 ml) olive oil, orange zest and 1/4 cup (60 ml) orange juice, lemon zest and 3 tbsp (45 ml) lemon juice, minced garlic, parsley, rosemary, thyme, Dijon mustard, honey, 1 1/2 tsp kosher salt, 3/4 tsp black pepper, and 1/4 tsp red pepper flakes.
You should end up with a loose, glossy marinade that smells strongly of citrus and herbs.
Step 2: Marinate the chicken
Pat the chicken leg quarters dry with paper towels (this helps the skin crisp and prevents sticking). Place chicken in a large zip-top bag or a shallow dish. Pour the marinade over the chicken and turn to coat thoroughly, rubbing some marinade under and over the skin where you can.
Refrigerate for 30 minutes. If you have more time, you can marinate up to 8 hours. (If marinating longer than 2 hours, give the chicken a quick wipe of excess marinade before grilling to reduce flare-ups.)
Step 3: Prep the asparagus and finishing drizzle
While the chicken marinates, trim the asparagus: snap or cut off the tough ends (usually 1–2 inches / 2.5–5 cm). Toss asparagus with 1 tbsp (15 ml) olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Set aside.
If using the finishing drizzle, stir together 1 tbsp (15 ml) olive oil, 1 tbsp (15 ml) lemon juice, 1 tsp (5 ml) orange juice, 1 tbsp chopped parsley, and a pinch of salt. Set aside at room temperature.
Step 4: Preheat the grill for two-zone cooking
Preheat a gas or charcoal grill to 450°F (232°C) with a two-zone setup: one side hot/direct heat for searing, and one side medium/indirect heat for finishing.
Clean the grill grates well, then oil them by dipping a folded paper towel in a little olive oil and wiping the grates with tongs (carefully).
Step 5: Sear the chicken to crisp the skin
Remove chicken from the marinade and let excess drip off (no need to scrape it perfectly clean). Place chicken skin-side down on the direct-heat side. Grill uncovered for 4 minutes, until you see clear grill marks and the skin is noticeably crisping.
Flip and grill for 4 minutes on the second side. If you get flare-ups, shift the chicken slightly toward indirect heat and close the lid for 30–60 seconds to calm the flames.
Step 6: Finish the chicken gently over indirect heat
Move the chicken to the indirect-heat side, close the lid, and grill until the thickest part reads 175°F (79°C) on an instant-read thermometer, 18–22 minutes. (Dark meat is at its juiciest closer to 175°F / 79°C, even though it is safe at 165°F / 74°C.)
Once it hits temperature, transfer chicken to a plate and rest for 5 minutes so the juices settle.
Step 7: Char the asparagus and serve
While the chicken rests (or during the last few minutes of cooking), grill the asparagus over direct heat. Arrange spears perpendicular to the grates so they do not fall through. Grill for 3–4 minutes, then turn and grill 3–4 minutes more, for a total of 6–8 minutes, until charred in spots and crisp-tender.
Plate one chicken leg quarter with a generous handful of asparagus. Spoon the quick citrus-herb finishing drizzle over the chicken and/or asparagus (or serve it on the side). Add lemon wedges for squeezing right before eating.
Pro Tips
- Pat the chicken dry before grilling: moisture is the enemy of crisp skin. Dry skin also reduces sticking.
- Use two-zone heat: sear for color, then finish indirectly so the outside does not burn before the inside is done.
- Trust a thermometer: pull chicken legs at 175°F (79°C) for tender, juicy dark meat.
- Control flare-ups: keep the lid handy and move chicken to indirect heat if dripping marinade causes flames.
- Don’t overcook asparagus: you want blistered tips and a little snap; start checking at the 6-minute mark.
Variations
- Lime-cilantro version: replace orange and lemon with 1 lime (zest + 2 tbsp / 30 ml juice) and swap parsley/rosemary/thyme for 1/4 cup chopped cilantro; add 1/2 tsp ground cumin.
- Chicken drumsticks: use 10–12 drumsticks (about 3 lb / 1.36 kg). Sear the same way, then grill indirectly until 175°F (79°C), typically 15–20 minutes.
- No grill, same flavors: roast chicken legs on a sheet pan at 425°F (218°C) for 40–45 minutes to 175°F (79°C). Add asparagus for the last 10–12 minutes of roasting.
Storage & Make-Ahead
Refrigerate: Store leftover chicken and asparagus in airtight containers for up to 4 days.
Reheat: For best texture, reheat chicken on a sheet pan at 350°F (177°C) for 12–15 minutes (until hot throughout). Asparagus reheats quickly; add it for the last 3–5 minutes so it does not get mushy.
Make-ahead: Mix the marinade up to 2 days ahead and refrigerate. You can also trim and oil/salt the asparagus up to 24 hours ahead; keep it covered and refrigerated.
Freeze: Freeze cooked chicken (wrapped well) for up to 2 months. Thaw overnight in the refrigerator before reheating. Asparagus is best enjoyed fresh; it softens after freezing.
Nutrition (per serving)
Approximate, based on 1 chicken leg quarter plus 1/4 of the asparagus and marinade/drizzle consumed: 520 calories, 40 g protein, 35 g fat, 10 g carbohydrates, 3 g fiber, 6 g sugar, 850 mg sodium.
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