Marinated chicken legs

Preparation – 5 minutes

Remove the seeds from the red chilli, finely chop and place in a small bowl. Peel and crush 2 cloves of garlic and add them to the bowl. Add ketjap manis, garlic powder, black pepper and a generous squeeze of honey.

Mix everything together well, and taste to see if the ingredients need adjusting. Add more ketjap manis if necessary. Put the chicken legs in a freezer bag and pour in the marinade.

Seal the freezer bag and make sure that all the chicken legs are covered in the marinade, rubbing the chicken legs through the marinade in the bag.

Place the (sealed!) bag in the refrigerator and wait for at least 1 hour, and preferably overnight. We chose to marinate the chicken legs overnight, as it gives much more flavour. The decision is entirely yours, though.

Cooking the marinated chicken legs – 35 minutes

Preheat the oven to a temperature of 230 degrees Celsius. Tip the contents of the freezer bag into a baking dish.

If you want to cook the marinated chicken legs on the barbecue, place a foil container of water under the chicken legs to prevent them from drying out. You could also wrap the chicken legs in aluminium foil and then place them on the barbecue.

If you're using a fairly large baking dish, it is advisable to add a small splash of water and some extra ketjap manis to prevent the chicken legs from becoming dry during cooking.

Bake the marinated chicken legs in the oven for 30 to 35 minutes. Turn the chicken legs a few times during baking to ensure that they are properly cooked through.

After baking, remove the chicken legs from the oven and, if desired, garnish with a handful of sesame seeds and chopped, fresh chives. Enjoy!