“Follow my tips for perfectly cooked, crispy barbecue chicken legs and you won’t go wrong. ”
- 4 free-range chicken legs
- 1 bunch of fresh coriander
- 2 sticks of lemongrass
- 3 cloves of garlic
- 5 cm piece of ginger
- 2 limes
- 1 fresh green chilli
- sunflower oil
- Slash the chicken legs all over with a knife.
- Pick the coriander leaves and put them to one side, then add the stalks to a food processor with the lemongrass.
- Peel the garlic and ginger, then finely grate into the processor with the lime zest.
- Squeeze in the lime juice, trim and add the chilli (deseed if you like), then drizzle in 2 tablespoons of oil, and whiz to a paste.
- Rub the paste into the slashes on the chicken, place in a roasting tray, cover, and leave to marinate in the fridge for at least 2 hours, preferably overnight.
- When you’re ready, light the barbecue and prepare a hot side and a cooler side.
- Place the roasting tray on the edge of the barbie so the chicken starts to cook gently without colouring too much.
- When the legs are about half cooked, transfer them directly onto the bars of the barbecue and grill until golden and cooked through, turning regularly – use your instincts, moving the chicken to the cooler side, if needed.
- Sprinkle the coriander leaves over, then serve (with a stack of napkins!).
Source: Jamie Oliver