Simply Broiled Chicken Leg & Couscous

A must have!

Here’s another surprisingly quick, easy and delicious dinner idea..

You will need the following for 2 servings – If you need more adjust accordingly:

  • 2 Chicken Legs – That is the Thigh AND Drumstick
  • Paprika (or Cayenne)
  • Garlic Powder
  • Onion Salt
  • Oregano
  • Dried Dill
  • Sea salt and pepper to taste.
  • Cooking Spray
  • 1 cup of Couscous – Omit if you’re Gluten sensitive or intolerant, many brands of Brown Rice will do instead.
  • 1 cup of Water
  • Optional – 1/2 tablespoon of Olive Oil
  • 1/2 cup of prepared steamable or microwavable Frozen Vegetables Mixtures – Make sure its Gluten Free if you are sensitive or intolerant.


And how do make this you may ask? Well, dear reader, it’s simple, but you knew we’d say that.

Anyhoo, first preheat your broiler as needed and cover a baking sheet with foil, carefully tucking in the sides to prevent tear. This will make clean up a breeze. If your pan comes with a rack, make sure to place it on top of the foil.

Now cut a few slits through the thickest parts of each leg, and on both sides, to ensure that it cooks through quickly and evenly. Then sprinkle the Paprika (or Cayenne), Garlic powder, Onion Salt, Oregano, Dill, Salt and Pepper on both sides of each leg and spray with your cooking spray. Alternately, start with about 1/2 a tablespoon of each, mix together and sprinkle evenly on both sides of your Chicken. It is imperative that you wash you hands and anything that comes into contact with the Raw Chicken to prevent Salmonella Poisoning.

We then placed the chicken in the broiler, first cooking the bottom side for about 10 minutes, then we flipped it over to the top side and broiled it till done, another 10-15 minutes.

Here are a few tips to keep in mind:

1. If using frozen Chicken, make sure that its fully thawed out.

2. If you’re not sure how long it would take in your broiler, cover the chicken with foil first for the first 5 minutes and then remove the foil and continue as indicated above. You cannot under cook chicken, ever, so please take extra care. Until you know how long it will take to cook, it is best to cut through the thickest part of your Chicken after the cooking time elapses to ensure doneness. If its a little pink and somewhat opaque, leave it in the broiler for a few minutes longer. If its white, then you should be fine, now let it rest for a few minutes. Also, make sure not to leave it in the broiler for too long as you still want it to be juicy, not dry and overcooked. Don’t be discouraged if you don’t get it right the first time, ovens and broilers will vary, just time it and adjust it next time if needed.

3. If your dishwasher is human, you’ll probably like this tip. Rather than using the broiler pan, cover a heat resistant cookie sheet with foil and place a rack on top of the foil instead. Why? Well, much less time doing dishes of course. You just rip the foil off and throw it away – saves water too. But an even better reason is that when the fat and juices drip onto the foil, you can easily spoon those yummy juices (not the fat) and pour over your chicken. There are great pans that come ready with a rack on the market today, here is one we found on Amazon and it’s review on Our Kitchen Essentials.

The Couscous is much simpler, and quicker. Boil 1 cup of water, turn off the heat, and add 1 cup of Whole Wheat Couscous, this makes two servings and add the Olive Oil if you wish. Stir well, cover and let stand for 7-10mins. When the time is up, mix in your steamed vegetables and season to taste. Use Gluten Free Brown Rice instead of the Couscous if you are sensitive or intolerant.

To serve, top your Veggie Couscous with the Chicken Leg, spoon some of the broiler pan juices on top and sprinkle a little Fresh Ground Pepper on top and enjoy!

4 thoughts on “Simply Broiled Chicken Leg & Couscous

  1. I also want to express my admiration of your beautiful site design and production. It shows a lot of talent Chef Dee.

  2. Thank you very much!
    We’ll be continuously improving the site, making it more and more user friendly and adding new tools to make it more enjoyable for our readers.
    Looking forward to your suggestions, comments or questions.
    Best regards from your family at the Amateur Kitchen!

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