Herby Chicken Legs

Juicy chicken legs marinated in herbs and spices, then barbecued to perfection with fresh rosemary sprigs for an aromatic, rustic flavour. This is an easy and rewarding dish that's perfect for outdoor cooking or a flavour-packed dinner any day of the week.

Prep Time 10

Cook Time 35

Marinating 12

Total Time 12 45

Servings Portions

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

Tips for Perfect Herby Chicken Legs:

- Marinate longer for deeper flavour — overnight is ideal.
- 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.

Nutrition