Yesterday for my birthday I decided to admit my age and have a BBQ rather than pretend I’m in my 20s and go out clubbing – besides I did that on Thursday AND Friday.
Most of the BBQ was your usual artisanal sausages and burgers – courtesy of the farmers market – but I decided to make my all time favourite lemon pepper chicken legs.
The beauty of this is that you can pick up chicken legs for peanuts and this recipe works just as well with cheap frozen legs as it does with expensive organic – and I just happened to have a bag of frozen legs in the freezer anyhow.
- 1 Kilo of chicken legs
- The zest and juice of 1 lemon
- Glug of olive oil
- 1 squeeze of Garlic Paste
- A pinch of salt
- A pinch of dried chill flakes
- 1 tablespoon of crushed (not ground) peppercorns
In a large zip log bag add in the dry ingredients. Next zest your lemon and add that to the bag with its juice. Lastly add in the olive oil and combine.
Add in the chicken legs and massage till fully combined then leave till ready to use. this works well either immediately or over night.
Barbecue on medium heat turning frequently to avoid burning (you can also oven cook these) then devour with as much salad as you can get. We had caprese, green and potato salads!!
The verdict from everyone there was a resounding NOM NOM NOM!! They even preferred them to the posh sausages!!