Grilled Spicy Chicken Legs
These Grilled Spicy Chicken Legs are juicy, flavourful and coated in a perfectly balanced blend of warming spices. Grilling gives the chicken beautifully browned skin with lightly charred edges while keeping the meat tender and succulent. Serve them with salad, rice, grilled vegetables, chips or a cooling yoghurt dip for an easy and satisfying meal.
These Grilled Spicy Chicken Legs are juicy, flavourful and coated in a perfectly balanced blend of warming spices. Grilling gives the chicken beautifully browned skin with lightly charred edges while keeping the meat tender and succulent. Serve them with salad, rice, grilled vegetables, chips or a cooling yoghurt dip for an easy and satisfying meal.
Servings 4 People
Ingredients
- 8 large chicken legs
- 2 tbsp olive oil
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp mild chilli powder
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried oregano
- ½ tsp salt
- ½ tsp freshly ground black pepper
- 1 medium lemon juice
Instructions
- Pat the chicken legs thoroughly dry with kitchen paper. This helps the seasoning stick to the skin and encourages better browning during grilling.8 large chicken legs
- Place the smoked paprika, cumin, chilli powder, garlic powder, onion powder, oregano, salt and black pepper into a small bowl. Stir well so the spices are evenly combined.2 tsp smoked paprika, 1 tsp ground cumin, 1 tsp mild chilli powder, 1 tsp garlic powder, ½ tsp onion powder, ½ tsp dried oregano, ½ tsp salt, ½ tsp freshly ground black pepper
- Put the chicken legs into a large bowl. Add the olive oil and lemon juice, then sprinkle over the spice mixture.2 tbsp olive oil, 1 medium lemon
- Use your hands or tongs to thoroughly coat every chicken leg. Make sure the seasoning reaches around the entire surface of the chicken.
- Cover the bowl and place it in the refrigerator for at least 30 minutes. For a deeper flavour, leave the chicken for up to 2 hours.
- Take the chicken out of the refrigerator about 15–20 minutes before cooking.
- Preheat the grill or barbecue to a medium heat. If using a barbecue, create a cooler area away from the main heat so the chicken can be moved if the skin starts colouring too quickly.
- Place the chicken legs onto the grill and cook for approximately 8–10 minutes on the first side.
- Turn the chicken regularly so it cooks evenly and develops a lovely browned and lightly charred exterior.
- Continue grilling for approximately 35–45 minutes in total, depending on the size of the chicken legs and the heat of the grill.
- If the outside is becoming too dark before the chicken has cooked through, move the legs to a cooler part of the grill and continue cooking more gently.
- Use a meat thermometer inserted into the thickest part of the chicken without touching the bone. The internal temperature should reach 75°C (167°F).
- The juices should run clear and there should be no raw-looking meat around the bone.
- Transfer the cooked chicken legs to a clean serving platter and leave them to rest for approximately 5 minutes.
- This allows the juices to settle while the surface remains deliciously crisp and spicy.
Notes
Serving:
Serve the chicken legs with a selection of simple sides. Some particularly good choices include:
Creamy coleslaw
Fresh green salad
Grilled corn on the cob
Garlic bread
Crispy potato wedges
Rice or seasoned rice
Grilled peppers and onions
A cooling garlic and herb yoghurt dip A squeeze of fresh lemon just before serving adds a lovely sharpness that cuts through the richness of the chicken. Tips: For extra crispy skin: Make sure the chicken is thoroughly dry before adding the seasoning and avoid placing it straight over extremely high heat. For more heat: Increase the chilli powder or add a pinch of cayenne pepper to the spice mixture. For a milder version: Reduce the chilli powder and allow the smoked paprika and cumin to provide most of the flavour. Don't keep turning constantly: Turn the chicken often enough to prevent burning, but give each side enough time over the heat to develop good colour. Use indirect heat when necessary: If the skin is browning quickly but the meat is not cooked, move the chicken away from the hottest part of the grill and finish cooking with the lid closed if your barbecue has one. Always check the thickest part: Chicken legs can look beautifully cooked on the outside while remaining undercooked close to the bone, so a meat thermometer is the safest way to check. Optional Cooling Dip: For a simple accompaniment, mix together: 150g Greek yoghurt 1 tbsp lemon juice 1 tbsp chopped fresh mint ½ tsp garlic powder A pinch of salt Stir everything together and refrigerate until needed. The cool, creamy dip makes a particularly good contrast to the warm spices and smoky grilled chicken.
Fresh green salad
Grilled corn on the cob
Garlic bread
Crispy potato wedges
Rice or seasoned rice
Grilled peppers and onions
A cooling garlic and herb yoghurt dip A squeeze of fresh lemon just before serving adds a lovely sharpness that cuts through the richness of the chicken. Tips: For extra crispy skin: Make sure the chicken is thoroughly dry before adding the seasoning and avoid placing it straight over extremely high heat. For more heat: Increase the chilli powder or add a pinch of cayenne pepper to the spice mixture. For a milder version: Reduce the chilli powder and allow the smoked paprika and cumin to provide most of the flavour. Don't keep turning constantly: Turn the chicken often enough to prevent burning, but give each side enough time over the heat to develop good colour. Use indirect heat when necessary: If the skin is browning quickly but the meat is not cooked, move the chicken away from the hottest part of the grill and finish cooking with the lid closed if your barbecue has one. Always check the thickest part: Chicken legs can look beautifully cooked on the outside while remaining undercooked close to the bone, so a meat thermometer is the safest way to check. Optional Cooling Dip: For a simple accompaniment, mix together: 150g Greek yoghurt 1 tbsp lemon juice 1 tbsp chopped fresh mint ½ tsp garlic powder A pinch of salt Stir everything together and refrigerate until needed. The cool, creamy dip makes a particularly good contrast to the warm spices and smoky grilled chicken.
Nutrition
Calories: 630kcal | Carbohydrates: 5g | Protein: 43g | Fat: 48g | Saturated Fat: 12g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 22g | Trans Fat: 0.2g | Cholesterol: 240mg | Sodium: 510mg | Potassium: 610mg | Fiber: 1g | Sugar: 1g | Vitamin A: 747IU | Vitamin C: 15mg | Calcium: 44mg | Iron: 3mg
