Jamie Oliver

Barbecued thai chicken legs

With a gorgeous zingy marinade

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Barbecued thai chicken legs

Serves 4
Cooks In40 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    270
    14%
  • Fat
    20.9g
    30%
  • Saturates
    4.5g
    23%
  • Protein
    18.9g
    42%
  • Carbs
    1.1g
    0%
  • Sugars
    0.5g
    1%

Of an adult's reference intake

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Ingredients

  • 4 higher-welfare chicken legs
  • 1 bunch fresh coriander
  • 2 sticks lemon grass
  • 2 limes , zest and juice of
  • 1 green chilli , deseeded
  • 2 tablespoons sunflower oil
  • 1 thumb-sized piece ginger , grated
  • 3 cloves garlic , peeled
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Method

  1. A delicious chicken dish, marinated with Thai flavours and crisped up on the barbecue.
  2. 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.
  3. 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.
  4. 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.
  5. Tip: Grill the chicken on the medium-hot bit of the barbie, so it has a chance to cook before it crisps up.

Tip

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Nutrition per serving
  • Calories
    270
    14%
  • Fat
    20.9g
    30%
  • Saturates
    4.5g
    23%
  • Protein
    18.9g
    42%
  • Carbs
    1.1g
    0%
  • Sugars
    0.5g
    1%

Of an adult's reference intake


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