BBQ Cajun Chicken Legs

21 May 2024

BBQ Cajun Chicken Legs

Turn up the heat and spice up the chicken for this delectable dish that’s made to enjoy in the sunshine. Cook in a cast iron skillet on the BBQ for perfectly charred yet tender chicken, which retains all the flavour of its juices and spice marinade while it cooks. Serve with a zingy side dish of pineapple salsa, sweet potato fries and fridge cold beers for a delicious afternoon.

We recommend organic, slow-grown chicken legs for the most moist, flavourful meat. We used Eversfield Organic for this recipe. 

  • Serves: 4
  • Prep Time: 10 minutes (plus overnight marinating)
  • Cook Time: 20-30 minutes (or until the chicken reaches 70°C when probed with a meat thermometer)


For the chicken:

  • 4 organic free range chicken legs

  • 1 tsp sea salt

  • 1 tsp black pepper

  • 1 tsp paprika

  • ½ -1 tsp chilli powder

  • 2 tsp dried oregano

  • 1 tsp garlic powder or 1 clove of garlic, peeled and crushed

  • 2 tsp demerara sugar

  • 2 tbsp sunflower oil

For the salsa:

  • 1 fresh pineapple, peeled, cored and finely diced

  • 1 red chilli, deseeded and finely chopped

  • 2 tbsp fresh coriander, leaves picked and roughly chopped

  • ½ red onion, very finely chopped

  • 1 lime, zest and juice


  1. Place the chicken legs on a large plate.

  2. Mix the remaining ingredients together in a small bowl and spoon over the chicken. Rub the spice mixture into the chicken ensuring each leg is well coated. Cover and place in the fridge for a minimum of 4 hours but preferably overnight to marinate.

  3. The following day, preheat the BBQ. Place the skillet on the BBQ and preheat for 10 minutes.

  4. Add the chicken legs and cook for approximately 20-30 minutes or until the chicken is cooked through.

  5. While the chicken is cooking, place the salsa ingredients in a bowl and mix together.

  6. Serve the chicken hot or cold with salsa, fries and cold drinks.