• 2 Tbsp of grapeseed oil
  • 2 tsp of paprika
  • 1 tsp of thyme
  • 1 tsp of chili powder
  • 1/2 tsp of cumin
  • 1/2 tsp of ground sea salt
  • 1/2 tsp of ground pepper
  • 1/2 tsp of nutmeg
  • 8-10 skinless chicken legs scored, rinsed, and patted dry.


1. In A small bowl, mix oil and spices. Put chicken in Ziplock bag with marinade, close bag and rub chicken with spice mixture. Refrigerate for 30 minutes or more.

2. Heat oven to 350 degrees F.

3. Arrange chicken legs on a baking sheet and bake for 40-45 minutes or until cooked.


Add some cherry tomatoes or other selected veggies before baking, then garnish with fresh parsley.