Barbecue chicken legs

Босилекови бутчета на барбекю 21 1024x577 Barbecue chicken legs

Barbecue chicken legs

Ingredients for 2 servings:

4 chicken legs
Salt and pepper to taste
1 clove of garlic
2 sprigs of fresh tarragon
2 sprigs of fresh basil
1 teaspoon of dried basil
1 teaspoon of dried parsley
1 teaspoon of dried tarragon
250 ml of beer

For garnish:

600 g of spring potatoes
3 tablespoons of olive oil
2 tablespoons of ghee
1 teaspoon of dried parsley
1 teaspoon of dried basil
3 sprigs of basil
Salt and black pepper
1 clove of garlic
1 plastic oven cooking bag

Босилекови бутчета на барбекю1 684x1024 Barbecue chicken legs


Rub the chicken legs with salt, black pepper, basil, parsley and tarragon. Cut the garlic into sticks and press them into the flesh of the drumsticks (make a slit with a knife). Put the seasoned chicken legs in a bowl and pour over the beer. Place the basil leaves on top. Marinate overnight in the refrigerator or at least 3 hours.

Prepare the potatoes about 1 hour before serving. Start by washing and peeling them, although being young the skin is very thin and you can leave it. Then cut the potatoes into thick slices (about 1 cm) and transfer them to the cooking bag. Sprinkle with all the spices from the list, drizzle with olive oil. Add the garlic clove and the basil leaves cut into strips. Seal the bag with the clip provided, toss well and place in a dish covered with foil. Cook at 200°C for 45 minutes.

About 20 minutes before the end of cooking the potatoes, heat the barbecue and place the chicken on it. Turn occasionally to cook and brown evenly. They can be covered with foil towards the end of cooking to seal their juice and cook better the inside.

Serve immediately, letting a piece of butter melt on it. Garnish with potatoes.

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