It’s finally time to dust off the BBQ, remove the rain covers and get down to some good old summer cooking in the garden. Obviously, I say this with the caveat that these rubs, glazes and pesto’s all work great from the oven as well.
4 medium chicken legs (8 pieces when cooked)
150g thick Greek yogurt
juice finely grated zest 1 lemon
2 tbsp fresh mint finely chopped
½ tsp ground cumin
½ tsp ground coriander seeds
1 tsp fried oregano
½ tsp dried chilli powder
2 tsp garlic powder
½ small onion, finely chopped
3-4 tbsp extra virgin olive oil
Blitz all the ingredients in a small blender.
Coat the chicken legs in the marinade and chill well for 1 hour minimum.
Carefully grill the chicken over a low heat, turning occasionally, until through and nice glazed.