Marinate the legs the day before. Roughly slice the onions and place in a large bowl. Season with salt and pepper. Let stand for 15 minutes. After the waiting time, press the onions well so that the onion juice collects in the bowl.
Then place the chicken drumsticks in the bowl and cover with the onions. Leave to soak in the refrigerator for 24 hours, squeeze the onions again and turn the chicken drumsticks.
The best grilling result is achieved when the legs are well grilled on kebab skewers over high heat for about 30-45 minutes. Make sure they get crispy but not too dark.
Chop the dill, spring onions and basil, peel the garlic and quarter the tomatoes. When the legs are done and crispy, place on a large tray or in a large casserole dish and cover with the dill, onions and basil. The heat will cook them for a few more minutes.
Drape the tomatoes, garlic and peppers on top. Eat the dish by hand. Serve the greens as a salad and side dish.
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