BBQ chicken legs
Because everybody loves BBQ chicken!
Yield: [4 servings]
Prep time: [10 mins]
Total time: [105 mins]
Chicken legs | 1K g
Spring onions | 3 - chopped
Fresh thyme | 2 sprigs
Garlic | 2 cloves - chopped
Ginger | 1 tsp - chopped
All-purpose seasoning | 1 tbsp.
Dunn's River chicken seasoning | 1 tbsp.
Paprika | ½ tbsp.
Chilli powder | 1 tsp (optional)
Salt | 1 tsp
Black pepper | 1 tsp.
Oil | 2 tbsp.
BBQ sauce | your favourite
Wash the chicken legs well with some lemon or vinigar water and place into a large bowl. Pat the chicken dry using a paper towel. Add the chopped garlic, ginger, spring onions and fresh thyme. Add the all-purpose seasoning, chicken seasoning, salt, black pepper, paprika, chilli powder and oil. Gently massage all the ingredients into the chicken, making sure that all pieces are evenly covered. Marinate this in the refrigerator for a minimum of 4 hours or preferably overnight.
Place the marinated chicken onto a lined baking tray and bake in a preheated oven at 200° degrees/gas mark 6 for 30 minutes. (It's important to keep the skin on the chicken as this prevents the chicken from drying out whilst cooking in the oven. You can then remove the skin once the chicken is cooked if you prefer). After 30 minutes in the oven, remove the baking tray and drain any excess juice. Turn the chicken over and place back into the oven for a further 15 - 20 minutes.
Remove the chicken from the oven and drain away any excess juice. Using your favourite BBQ sauce and a pastry brush, gently glaze the chicken with a good coating of the BBQ sauce and place back into the oven for 10 minutes. After 10 minutes, remove the chicken from the oven and drain away any excess juice. Turn the chicken over and repeat the same process again, bake for another 10 minutes.
After 10 minutes, remove the chicken and reapet the process above for the final time. Set the oven to grill and grill the chicken until the skin caramelises giving your chicken a lovely texture and colour.
Serve your bbq chicken garnished with chopped spring onions and enjoy with sweet potato fries or over a bowl of rice!