This crispy lemon chicken is marinated to perfection (and brined too if you prefer) and served with the most amazing charred leek, lemon, jalapeño and green onion sauce to serve over.
Chicken, lemon juice, lemon zest, leeks, herbs of choice, black pepper and kosher salt
Let’s marinate the chicken to start. I like to brine my chicken the day before, but it’s not fully necessary, so up to you! If you’re not brining, next, heat up a pan, or a grill.
On a sheet tray, shallow dish or pan, add in your chicken legs and marinate your chicken. Place on your heated grill to grill chicken, or in a large skillet on the stove top.
On the grill, oven or stovetop, char your leeks and cut in half vertically, green onions/scallions, jalapeño as well as lemon halves. Add on the grill or stovetop until charred, and cool.
Slice your leeks, green onions and jalapeño. Place your mixture in a bowl and drizzle with olive oil, salt, pepper, sugar, minced shallots and dijon mustard, as well as your charred lemon juice.
Remove from the grill or stove, serve with your charred leek sauce either on top of the chicken, underneath the chicken, or served alongside.