Barbecued Thai-style chicken legs

By Jamie Oliver

A delicious chicken leg recipe marinated with Thai-style flavours then crisped on a barbecue; great if you have a little extra time and want something special.

Ingredients

• 4 free-range chicken legs
• 1 bunch of fresh coriander
• 2 sticks of lemongrass
• 3 cloves of garlic
• 5cm piece of ginger
• 2 limes
• 1 fresh green chilli
• sunflower oil

Instructions

1. 1

   Slash the chicken legs all over with a knife.

2. 2

   Pick the coriander leaves and put them to one side, then add the stalks to a food processor with the lemongrass.

3. 3

   Peel the garlic and ginger, then finely grate into the processor with the lime zest.

4. 4

   Squeeze in the lime juice, trim and add the chilli (deseed if you like), then drizzle in 2 tablespoons of oil, and whiz to a paste.

5. 5

   Rub the paste into the slashes on the chicken, place in a roasting tray, cover, and leave to marinate in the fridge for at least 2 hours, preferably overnight.

6. 6

   When you’re ready, light the barbecue and prepare a hot side and a cooler side.

7. 7

   Place the roasting tray on the edge of the barbie so the chicken starts to cook gently without colouring too much.

8. 8

   When the legs are about half cooked, transfer them directly onto the bars of the barbecue and grill until golden and cooked through, turning regularly – use your instincts, moving the chicken to the cooler side, if needed.

9. 9

   Sprinkle the coriander leaves over, then serve (with a stack of napkins!).