Friday, 10 May 2013


Chicken Legs - 6
BBQ Sauce - 1/3 cup
Red Chilli paste
Garlic - 1 clove, minced
Olive Oil - 1/4 cup
Lime Juice - 1/8 tsp

Salt as per taste
Black Pepper Powder as per taste
Coriander Leaves - handful, chopped
Lime Wedges for garnish


1. Combine the olive oil, lime juice, garlic, chilli and salt in a zip pouch.
2. Add the chicken legs and shake well to coat.
3. Keep the bag in the fridge overnight or for 12 hours.
4. Remove the chicken legs and sprinkle salt and pepper.
5. Place them on a grill and cover it.
6. Cook for 4 to 7 minutes, flip them over and cover again.
7. Cook again for 4 to 6 minutes, basting with the BBQ sauce.
8. Remove to a plate and garnish with coriander leaves.
9. Serve with lime wedges.

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