Grilled chickenleg with fennel, orange, rosemary and thyme

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Paleo and AIP proof recipe for crispy grilled chicken

Grilled chicken with flavours that are slightly different than usual: with fennel, orange and spices like sumac, koriander seeds and sage. This recipe is paleo (strict if you skip the paprika powder). And AIP with some adjustments.

Organic, as wild as possible

Make sure you buy ‘real’ organic chicken that has been able to scrape her own meals with a little worm here and there. The ‘wilder’ the better.

Chicken leg

I use a whole leg. You can replace it for thigh filets with the skin on. But breast fillet won’t do. Than there is just no enough fat to simmer the fennel in.

Preferable with the backpart attached for extra minerals and vitamins (organ meat: kidney’s). The skin I leave on as well. That not so much for the nutrients as well for the flavour. Noting taste like a good crispy chicken skin.

Grilled chickenleg with fennel, orange, rosemary and thyme

Nicely crisped grilled chickenleg. With fennel and orange, both marinated in coconut amino's, balsamic vinegar and maple syrup. With dage, rosemary and thyme
Free from dairy, eggs, eggwhites, gluten, grains, legumes, nightshade, nuts, peanuts, pseudograins, seeds, soy
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course dinner
Servings 1 person
Calories 560


  • oven at 430F or 220C
  • oventray
  • sharp knife
  • aluminum foil


  • 1 large chicken leg with skin preferable with the 'back part' still attached
  • ½ tsp koriander seeds ground
  • ½ tsp paprika powder
  • ½ tsp dried sage
  • 1 punch black pepper
Fennel and orange
  • 1 bulb fennel
  • 1 orange
  • 2 tbsp coconut amino's if you eat soy: soy sauce
  • 1 tbsp maple syrup
  • 1 tbsp balsamic vinegar
  • 2 sprigs rosemary
  • 2 sprigs thyme
For strict paleo
  • variation no paprika powder (nightshade)
  • ½ tsp cinnamon no black pepper, koriander seeds, paprikapowder or sumac (seeds and nightshade)


  • Let the chicken get to room temperature. Preheat the oven to 430F (220C).
  • Mix the sage, ground koriander, sumac, black pepper and if used the paprika powder. Rub it onto the chickenleg. Put the leg in the tray, skinside up.
  • Make a marinade with the coconut amino's, balsamic vinegar and maple syrup.
  • Cut the leaves from the fennel. Cut into 'steaks' (slices of about an inch). Then cut the bottom of alle the slices. Toss into the marinade and then gather the slices around the chickenleg.
  • Wash the orange thoroughly. Cut into thin slices. Also toss them into the marinade and then divide on top of the fennel.
  • Put the tray into the oven for 25 minutes. After 10 minutes, pull out of the oven and drip some left over marinade over the chicken and the oranges. Then also lay the fresh thyme and rosemary sprigs on top.
  • With 5 to 10 minutes left on the clock, check if the skin isn't burning. When it is about to, and the fennel is not soft yet, cover with some foil. Otherwise leave uncovered, the skin becomes more crispy that way.

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