There’s something magical about the smoky scent of chicken on the barbecue, especially when it’s infused with the earthy fragrance of fresh herbs. Herby Chicken Legs are exactly that kind of dish — humble yet bursting with flavour, and always a crowd-pleaser when fired up on the grill.
This dish starts with good-quality chicken legs, which are often underrated compared to breast meat but offer so much in terms of flavour and juiciness. The real secret to bringing them to life lies in the marinade. This isn’t just any old soak — it’s a careful blend of oil, acidity, and aromatic herbs that turns ordinary chicken into something truly mouth-watering. The marinade not only tenderises the meat but also lays the groundwork for that delicious depth of flavour we all crave when it comes to grilled food.
But what makes Herby Chicken Legs really stand out is the addition of rosemary — not just chopped into the marinade, but used in whole sprigs during the final barbecue stage. As the chicken legs cook over hot coals or gas flames, the rosemary gently chars and releases its oils, infusing the meat with a beautifully subtle, piney aroma that whispers of rustic kitchens and countryside gardens. It’s not overpowering, just the perfect finishing touch that lifts the dish from tasty to unforgettable.
This is the kind of dish that suits lazy summer afternoons, garden get-togethers, or a casual family dinner on the patio. The chicken legs are hearty, flavourful, and satisfying — ideal when served with a fresh garden salad, grilled vegetables, or even a herby couscous to carry the flavours through the whole meal. And because chicken legs are generally affordable and easy to find, it’s a recipe that works just as well for everyday cooking as it does for entertaining.
What’s also great is how forgiving the dish is. Whether you marinate the chicken for a few hours or leave it overnight, the end result is still packed with taste. And if you don’t have a barbecue handy, you can still achieve a lovely effect in the oven or under the grill — just toss in those rosemary sprigs right at the end to get that classic smoky-herb aroma.
Herby Chicken Legs prove that sometimes, the simplest combinations are the most satisfying. With a bit of patience, a touch of smoke, and the right herbs, you’ve got yourself a winning dish that’s sure to become a regular feature at your table.
Herby Chicken Legs
Ingredients
- 8 large chicken legs skin on, bone in
- 3 tbsp olive oil
- 1 large lemon juice only
- 3 cloves garlic crushed
- 1 tbsp fresh thyme leaves or 1 tsp dried
- 1 tbsp fresh oregano leaves or 1 tsp dried
- 1 tsp smoked paprika
- 1 tsp sea salt
- ½ tsp freshly ground black pepper
- 6 fresh rosemary sprigs
Instructions
- In a large bowl or zip-top bag, combine olive oil, lemon juice, garlic, thyme, oregano, smoked paprika, salt and pepper.3 tbsp olive oil, 1 large lemon, 3 cloves garlic, 1 tbsp fresh thyme leaves, 1 tbsp fresh oregano leaves, 1 tsp smoked paprika, 1 tsp sea salt, ½ tsp freshly ground black pepper
- Add the chicken legs to the bowl or bag and coat them well in the marinade. Cover and refrigerate for at least 4 hours, ideally overnight for maximum flavour.8 large chicken legs
- Heat your grill to a medium-high temperature. If using charcoal, let the coals burn down until they’re covered with white ash. Lightly oil the grill grate to prevent sticking.
- Place the chicken legs on the grill. Turn them occasionally to prevent burning and ensure even cooking — about 30–35 minutes in total, depending on the size of the legs.
- During the last 10 minutes of grilling, toss the rosemary sprigs directly onto the coals (or under the grill grates on a gas barbecue). As they smoulder, the fragrant smoke will flavour the chicken beautifully.6 fresh rosemary sprigs
- The chicken is ready when the juices run clear and the internal temperature reaches 75°C (165°F).
- Let the chicken rest for 5 minutes before serving to lock in the juices.
Notes
– For extra smokiness, add a handful of soaked wood chips to the barbecue.
– Crispier skin? Grill uncovered for a few minutes at the end to get that perfect char. Serve with a chilled salad, roasted veggies, or buttery couscous for a full-flavoured meal.