BBQ Chimichurri Chicken

On the very rare occasions when the sun is shining in the UK, you need to make the most of it and fire up the barbecue. Chicken legs are the perfect ingredient, easy on the wallet and packed full of flavour. This recipe is utterly delicious, and this chimichurri sauce is one that you will use on anything from steaks to pork and even seafood. Why not give it a try?

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Ingredients

chicken legs 4
paprika 1 tsp
garlic granules 1 tsp
dried oregano 1 tbsp
onion granules 1 tsp
fresh coriander 1 (chopped)
flat leaf parsley 1 (chopped)
red onion ½ (chopped)
garlic cloves 2 (crushed)
mixed chillies 1 (chopped)
sugar ½ tsp
olive oil 60 ml
red wine vinegar 60 ml
red & white quinoa 500 g

Method

Score the chicken legs all the way to the bone, with a sharp knife, a few times, this will help to infuse the marinade.
Prepare the marinade. In a large bowl combine the chicken legs, paprika, garlic granules, dried oregano, onion granules, a good glug of oil and season with salt. You can leave this to marinate or use straight away.
Finely chop the coriander and parsley. Peel and dice the red onion. Peel and crush the garlic. Deseed and finely chop the chillies.
Make the chimicchuri sauce. In a small bowl, combine the coriander, parsley, red onion, garlic, chillies (use as little or as much as you like), sugar, olive oil and red wine vinegar. You may want to add more sugar based on your preference. Leave the sauce to stand for 30 minutes.
BBQ method. Make sure that the charcoal is white before you place the chicken on the grill. It will take around 25-30 minutes to cook the chicken, rotate your chicken halfway through to make sure it's nice and crispy all over. To check if the chicken is cooked, use a probe, the internal temperature should be at 75°C. A few minutes before the end of cooking, baste the chicken legs with ⅓ of the chimichurri sauce.
Air fryer method. If using an air fryer, transfer your chicken onto a crisp plate and cook for 35 minutes at 170°C. Air fryers may vary, so make sure you check that the chicken is cooked through. A few minutes before the end of cooking, baste the chicken legs with ⅓ of the chimichurri sauce.
Once cooked, leave the chicken legs to rest for 5 minutes.
Prepare the quinoa as per the packet instructions.
Plate up - serve the chicken with the quinoa and the remaining chimichurri sauce.

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BBQ Chimichurri Chicken

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