Moroccan Chicken Legs

Ingredients:
10-15 Chicken wings
1 jalepeno, sliced thin
2 green onions, green parts only slice thin
1/2 a jar of spicy harissa (about 6 oz)

Spice Blend:
1/2 tsp tumeric
1/2 tsp cayenne pepper
1 tsp cinnamon
1 tsp salt
1 tsp pepper
1/2 TBSP cumin
1 TBSP garlic powder
1 TBSP sweet hungarian paprika


Directions:
1. Combine spices and add to ziploc bag with chicken. Toss around to coat all pieces.  Let sit on the counter for 1 hour. 
2. Preheat grill to 400 degrees.
3. Grill for about 30 minutes. Try to maintain grill temperature between 350-400 degrees. Turn chicken every 5-7 minutes and keep the lid closed in between.
4. After 30 minutes, brush with Harissa sauce on one side. Grill for 5 minutes.
5. Turn chicken and brush other side with Harissa. Grill for 5 minutes.
4. Remove chicken from the grill and put in a foil-lined 9x13 tray for the oven. 
5. Sprinkle with green onion and place 1 sliced jalepeno on top each piece of chicken.
6. Place in the oven, covered with foil, between 250-350 and let finish cooking for about 10-15 minutes. (This is when I was working on my side dish and it worked out perfectly. The chicken was moist and spicy!

You need a nice light beer with this one or a Sauvignon blanc!