Make the garlic-harissa marinade: In a food processor, blend the garlic, harissa paste, nutmeg, sumac, thyme, lime or lemon juice, and enough olive oil to make a smooth, runny sauce (about ¼ cup).

Season the chicken: Pat the chicken dry with paper towels and season lightly with salt and pepper. Transfer to a large bowl and pour the marinade over top. Rub the marinade into the chicken drumsticks, particularly underneath the skin.

Marinate the chicken: Mix in the onions and cover the bowl with plastic (or transfer everything to a large zip-top bag). Refrigerate for four hours, or overnight (if you’re short on time, let the chicken sit at room temperature in the marinade for 30 minutes).

Get ready to grill: Heat an outdoor grill to medium. When the grill is hot, add the drumsticks in one layer, shaking off the excess marinade, and cover. Grill, turning every 8 minutes or so, until they’re well done, 35-40 minutes in total.

Serve: Discard the marinade and onions, and serve the grilled chicken legs with your sides and sauces of choice, and lots of napkins!