4 higher-welfare chicken legs
1 bunch fresh coriander
2 sticks lemon grass
zest and juice of 2 limes
1 green chilli, deseeded
2 tablespoons sunflower oil
1 thumb-sized piece ginger, grated
3 cloves garlic, peeled
Slash the chicken legs all over with a knife. Pick the coriander leaves and put them to one side. Add the stalks to a food processor with the rest of the ingredients and whiz to make a paste. Rub the paste into the slashes and all over the chicken legs.
Place in a snug-fitting tin to marinate and light the barbecue. Place the roasting tin on the edge of the barbie so the chicken starts to cook gently without starting to colour too much.
When the legs are about half cooked, take them out of the tray and place them directly on the barbecue. Grill, turning now and then, until cooked through and crispy brown on the outside. Sprinkle the coriander leaves over to serve.
Tip: Grill the chicken on the medium-hot bit of the barbie, so it has a chance to cook before it crisps up.
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Follow my tips for perfectly cooked, crispy barbecue chicken legs and you won't go wrong
BUYING SUSTAINABLY SOURCED FISH
Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.
When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.
For further information about sustainably sourced fish, please refer to the useful links below:
Marine Stewardship Council