Actually, this is from the Cooking Light magazine May 2017 that calls for thighs, not legs...but the thighs I have in my freezer are always a bitch to thaw :P

Besides, Im more into breasts and legs anyways *coughs*

http://www.cookinglight.com/recipes.....d-tomato-salad

Ingredients

CHICKEN:

1/4 cup tahini (sesame seed paste), well stirred (I upped it to 1/2 cup, only because I had more chicken)
3 tablespoons finely chopped fresh flat-leaf parsley
3 tablespoons olive oil
3 tablespoons water
1 tablespoon finely chopped fresh rosemary
2 teaspoons grated lemon rind
2 tablespoons fresh lemon juice
1/2 teaspoon crushed red pepper
1/2 teaspoon ground sumac (optional)
1/2 teaspoon paprika (optional)
1 garlic clove, finely grated
1 small shallot, finely grated
8 skinless, boneless chicken thighs (about 1 1/2 lb. worth of drumsticks)
Cooking spray
1/2 teaspoon kosher salt

How to Make It

To prepare chicken, combine first 10 ingredients in a bowl. Place 1/4 cup tahini mixture in a small bowl; reserve. Place remaining tahini mixture and chicken in a large ziplock plastic bag; seal, turning to coat chicken. Refrigerate 8 hours or overnight.

Preheat grill to medium (350°F to 450°F). Coat grill grate with cooking spray. Remove chicken from marinade; discard marinade. Sprinkle chicken with salt. Arrange chicken on grill grate; cover and cook 4 minutes on each side or until done. Arrange chicken on a platter; drizzle with reserved 1/4 cup tahini mixture.

Um...no, DO NOT cook these for four minutes on each side. You need AT LEAST 45 to 50 minutes total, since you are talking bone in chicken and you want to make sure nothing is left pink.

But once its cooked, let rest for 2-3 minutes then serve!

Very different and very tasty!