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)

• 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

• 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