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2. Add the chicken legs to the marinade.Using your hands, rub the marinade into the chicken, pushing some of it under the chicken skin.
3. Cover then place in the fridge for at least 8 hours (overnight is better).
4. To cook, pierce onto the spit and secure the chicken legs with long wooden or metal skewers (this will stop the chicken 'spinning' when the spit turns). Grill at approx 200C for 60-80mins, making sure chicken is cooked through.