This lemon marinated barbecue chicken recipe is perfect for al fresco dining, should you be lucky enough to catch the last of the summer-evening sunshine. Eat these delicious chicken legs straight from the barbecue (or grill, if it happens to be raining) or take with you on a picnic for the ideal sticky-finger food.
Ingredients
(serves 4)
4 whole skin-on chicken leg portions (or 4 drumsticks and 4 thighs)
4tbsp Rocks Lemon Squash
1 echalion shallot
2tbsp olive oil
2tsp smoked paprika
1 garlic clove crushed
Small bunch fresh oregano, leaves picked
Method
Slash each chicken piece three or four times to 1cm depth. Combine all the remaining ingredients to make a marinade and season.
Put the chicken in a large bowl, tip over the marinade and rub well into each chicken leg. Cover the bowl with clingfilm and allow the chicken to marinade for 3-4 hours or overnight.
Heat the oven to 180°C. Transfer the chicken to an oven dish cover with foil and cook for 1 hour or until the thickest part of the chicken is cooked through. Finish by charring the chicken skin on a barbecue or remove the foil and turn the oven temperature up for the last 10 mins to crisp the skin.
Cook’s tip: serve hot or cold with asparagus.
Recipe courtesy of Rocks
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