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Grilled Whole Chicken Legs with Crunchy Chip Crust

Grilled Whole Chicken Legs with Crunchy Chip Crust

 

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ingredients

Chicken

6
Whole chicken legs, rinsed and patted dry
2
Tbsp olive oil
3
sprigs fresh rosemary removed from stem and roughly chopped
Zest of 2 lemons
Salt and pepper

Crust

½
bag of tortilla chips crushed
½
cup pine nuts
¼
cup Dijon mustard
½
cup olive oil
2
Tbsp honey
1
tsp Cajun spice
1
Tbsp fresh rosemary
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directions

Step 1

Place the chicken on a tray and drizzle with oil, season with salt and pepper, rosemary and lemon zest.

Step 2

Make the crust by placing the chips in a food processor and pulsing until the chips are a fine crumb. Add the remaining ingredients and mix.

Step 3

Prepare the barbeque for indirect cooking by turning one side of the barbeque to medium heat (325°F/160°C) and leaving the other side off.

Step 4

Place a drip pan under the grill of the side without any heat.

Step 5

Oil the grill well to help prevent sticking.

Step 6

Place the chicken skin side down directly over the heat and cook without turning for 6-7 minutes or until the skin is crispy.

Step 7

Flip chicken and move the legs to the side of the barbeque with no any heat.

Step 8

Place a heaping spoonful of the crust topping on the cooked surface of the chicken and pat down to secure it in place.

Step 9

Close the lid of the grill and cook for 15 minutes.

Step 10

When the chicken is cooked remove from the grill and serve.

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