Moroccan Chicken Legs Ww

• 2 garlic cloves, minced
• 1 scallion, finely chopped
• 1 tablespoon extra virgin olive oil
• 2 teaspoons orange zest, grated
• 1 teaspoon dried mint
• 1 teaspoon ground cumin
• 3/4 teaspoon hot paprika
• 1/4 teaspoon ground ginger
• 1/4 teaspoon cinnamon
• 4 skinless chicken legs, whole, skinned, about 1/2 lb
• 3/4 teaspoon salt

1. Combine the garlic, scallion, oil, orange zest, mint, cumin, paprika, ginger and cinnamon in a zip-close plastic bag.
2. Add the chicken and squeeze out the air and seal the bag.
3. Refrigerate, 4 hours to overnight, turning the bag occasionally.
4. Spray the grill with nonstick cooking spray and prepare the grill to medium-hot.
5. Lift the chicken from the marinade and sprinkle with salt.
6. Discard the marinade.
7. Place the chicken on the grill and cover the grill until an instant read thermometer reads 180u0b0F when stuck in the thigh, about 12-15 minutes per side.

garlic, scallion, extra virgin olive oil, orange zest, mint, ground cumin, hot paprika, ground ginger, cinnamon, chicken, salt

Taken from www.food.com/recipe/moroccan-chicken-legs-ww-261089 (may not work)