Grilled Lemonade-Marinated Chicken

Ingredients:

• 8 small chicken legs with skin and bones (about 340 g each)
• 4 tbsp. store-bought lemonade
• 2 cloves garlic, finely grated
• 1/4 cup Dijon mustard
• 1 tbsp. l. dried oregano
• 1 tbsp. l. dried onions
• 2 teaspoons cumin seeds
• 3 large lemons
• Canola or vegetable oil, for grilling

Preparation:

1. Place the chicken in a 22x32cm glass baking dish. In a large liquid measuring cup, combine the lemonade, garlic, mustard, oregano, dried onion, cumin, 1 tablespoon of salt, and a pinch of freshly ground black pepper. Pour the mixture over the chicken, making sure all the pieces are completely submerged. Cover tightly with plastic wrap and refrigerate for at least 4 hours, but preferably 24 hours.
2. Preheat grill to medium heat and lightly brush grill grates with vegetable oil.
3. Remove the chicken from the marinade; set aside 2 cups of the marinade and discard the rest. Place the chicken on a paper towel-lined baking sheet and pat dry. Season both sides of the chicken thighs with salt and black pepper and arrange them skin-side down on the grill, spacing them apart. Grill until the skin is lightly charred and pulls away from the grill easily, about 2 minutes. Rotate the thighs about 90 degrees to prevent the skin from burning and grill for another 2 minutes. Flip the chicken over, skin-side up.
4. Cover the grill and cook until a thermometer inserted into the thickest part of each thigh registers 165°F (74°C), another 20-25 minutes. If the thighs are browning too much, move them to the other side of the grill to ensure even cooking. Transfer to a platter and let rest for 5 minutes before serving.
5. Meanwhile, transfer the reserved marinade to a small saucepan and place it on the still-hot grill. Bring to a boil and continue to simmer until it thickens slightly and reduces by half, about 20 minutes.
6. Finely grate the zest of 1 lemon and sprinkle it over the chicken. Squeeze the juice of half a lemon (about 1 tablespoon) into the sauce and stir. Pour the sauce into a small serving bowl. Cut the remaining two lemons in half crosswise.
7. Place the lemon halves, flesh side down, on the grill and grill until lightly charred, 1 to 2 minutes. Serve with the chicken and sauce.