- 4 chicken legs
- 1 lemon
- 3 garlic cloves
- small handful of fresh sage leaves
- olive oil
- pepper and salt to taste
Kitchen equipment needed
- cutting board & chef’s knife
- large bowl
- cling film
- meat tongs
Preparation — 5 minutes + marinating time
Peel and finely chop the garlic cloves. Grate the peel of the lemon and squeeze its juice. Rinse the sage leaves if needed and finely chop them. Combine garlic and sage with the zest and juice of a lemon. Season with pepper and salt and add the chicken legs, make sure they’re completely covered with the lemon mixture. Cover with cling film and refrigerate for at least an hour. The flavors will be enhanced the longer you’ll marinate the chicken legs.
Meanwhile start with the barbecue, if you’re using a gas barbecue there’s no need to pre-heat your barbecue.
Finishing the barbecue sage and lemon chicken legs — 45 minutes
Get the chicken legs from the refrigerator and place them on your barbecue. Place the rack of the barbecue as high as possible so they will have more indirect heat instead of direct heat. Cook on both sides until they’re beautiful golden. Repeat until the chicken is done all the way through. Mostly chicken legs on the barbecue need some time, about half an hour.
Meanwhile add some of the marinade to the chicken legs during grilling. This makes sure they will be even more juicy and tender. Check if the chicken is done before serving, they need to be cooked all the way into the center. The most easy way to check is lift the chicken leg with a fork in the thickest part, if it’s quite firm it’s not done yet. If it tends to fall off the bone easily, the chicken is done.
Serve with some Potato salad, bread and sauces. Enjoy!