Smokey BBQ Chicken Legs with Allioli, Romesco Sauce, Chargrilled Vegetables

Mark Prescott

READY IN
140 minutes

PREP TIME
120 minutes

COOKING TIME
20 minutes

SERVES
2 Servings

Print Recipe

INGREDIENTS TO GET READY: 4x Large Chicken Legs; 200ml BBQ Sauce; 4x Dessert spoons Mountain Honey; 1x Jar Allioli; 1x Jar Romesco Sauce; 200ml x Lemon infused Olive Oil; 1x Large Courgette; 1x Large Aubergine; 1x Large Red Pepper; 1x Large Yellow Pepper; 200g Washed baby leaf spinach; Coriander or Pea shoots for Garnish

PUT IT TOGETHER: 1. In a mixing bowl mix the BBQ sauce and honey together mix well, with a sharp knife slash each chicken leg 3 or 4 times, place the legs into the bowl with the sauce and mix well. Leave to marinade for at least a couple of hours or even better overnight; 2. Prepare the vegetables, cut the peppers into 1/4s and remove the seeds. Slice the courgettes and aubergines into 1cm thick slices, place in a bowl and drizzle with half the lemon oil, season with salt and pepper and mix well; 3. When your BBQ or Griddle plate is hot place the chicken legs onto the grill, turn every 3 to 4 minutes to prevent burning and glaze up nicely, the legs will take around 20 minutes to cook through; 4. Whilst the legs are cooking, grill the vegetables to your liking, dress the spinach leafs with the remaining lemon oil season; 5. When everything is cooked build your plates as you wish and be generous with the Allioli and Romesco sauces

Other Notes: Don’t forget the wine - a bottle or 2 of Berceo Sauvignon will match perfectly. Checkout for more recipes here https://www.spanishpassionfoods.co.uk/recipe/

Recipe Cuisine: Mediterranean

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