Home & Cuisine

Slow-cooked grilled chicken legs

  • 8 pcs chicken legs
  • 2 tbsp salt
  • 3 tbsp sweet red paprika powder
  • 1 tbsp thyme, fresh, chopped
  • 125 g butter, unsalted, melted

  1. Clean the chicken legs under running water, removing any extra pieces of fat and pat dry with paper towels.
  2. In a bowl, mix butter, salt and pepper and toss the chicken legs into it. Transfer the chicken legs to a zip lock bag and refrigerate for 4-6 hours.
  3. Preheat oven to 150°C.
  4. Remove the chicken legs from the fridge and set aside.
  5. Put a bit of vegetable oil to the pan. Use a pair of tongs to place the chicken legs into the pan and coat evenly with the butter.
  6. Place the butter-coated chicken legs in a pan covered with foil and slow-bake for 3 hours.
  7. Now turn up the heat to 250°C and grill the cooked chicken legs for 5-15 minutes until the skin is deliciously crispy.
  8. Decorate with the thyme.
  9. Serving tip: drizzle with sherry-peach chutney!

Good points

  • Very low in sugar

Preparation time: 195 min
Portions: 4
Difficulty: easy
General (in 1 portion)
Calories: 353.95 kcal
Carbohydrates: 3.08 g
Cholesterol: 138.59 mg
Sugar: 0.55 g
Protein: 17.86 g
Fat: 30.23 g

« Back

Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com