In a mixing bowl, combine vegetable oil, berbere spice blend, and chicken leg quarters until chicken is completely coated in oil and spices. Cover and chill for at least 2 hours (up to overnight).
Grill chicken on medium heat for ~20 minutes (10 minutes per side) until chicken has reached an internal temperature of 165°F. Grill lemon halves for 2-3 minutes until charred.
Ingredients
10 Noor Al-Jabal® Fresh Bone-in Leg Quarters, Skin-on
