Barbecued thai chicken legs

Barbecued Thai Chicken

Serves 4

  • 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.

Nutritional Information

Barbecued thai chicken legs

With a gorgeous zingy marinade

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Follow my tips for perfectly cooked, crispy barbecue chicken legs and you won't go wrong
Serves 4
40m
Super easy
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Method

A delicious chicken dish, marinated with Thai flavours and crisped up on the barbecue.

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.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 270
    14%
  • Carbs 1.1g
    0%
  • Sugar 0.5g 1%
  • Fat 20.9g 30%
  • Saturates 4.5g 23%
  • Protein 18.9g 42%
Of an adult's reference intake

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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
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 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