Peri Peri Grilled Chicken Legs with Spiced Rice and Charred Corn
Chicken legs marinated in peri peri sauce, grilled over direct heat until charred and juicy, served with warm spiced rice and charred corn on the cob.
- Total
- 75 min
- Prep 20 · Cook 45 · Rest 10
- Serves
- 1
- Difficulty
- Medium
You'll practice: Marinating · Grilling
- Savory
- Spicy
- Barbecue
Instructions
-
In a large bowl, mix 150 ml peri peri sauce, 1 tbsp oil, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, 1 tsp dried thyme, 1 tsp salt and 0.5 tsp black pepper. Add the 8 chicken legs and turn to coat well. Set aside to marinate while you prepare the rest.
~15 min
Acidic peri peri sauce and salt penetrate and season the meat while it sits, so marinating builds flavor before grilling.
Marinating Coat every surface and let the chicken sit at least while you prep; longer marinating deepens flavor but too much acid can make the texture mushy.
-
Heat the barbecue to medium-hot, about 200°C. While it heats, rinse the 300 g rice under cold water until the water runs clear, then drain well.
~10 min
Rinsing removes surface starch so the rice grains stay separate instead of turning gluey.
-
In a foil tray, combine the drained rice, 600 ml water, 2 tsp curry powder, 1 tsp ground cumin, 1 tsp ground coriander, 0.5 tsp turmeric, 0.25 tsp cinnamon, 1 tsp salt and the bay leaf. Stir, then cover tightly with foil.
~5 min
Covering traps steam so the rice cooks by absorption and the spices hydrate evenly.
Toasting the ground spices in the oil before adding the rice blooms their flavor and gives the rice a warm, deep aroma.
-
Place the covered foil tray of rice on the barbecue over indirect heat and cook for 20 minutes. Meanwhile, grill the marinated chicken legs over direct heat, turning every 5 minutes, until charred and cooked through, about 25 minutes total.
~25 min
Indirect heat lets rice steam gently while direct heat chars chicken; turning every 5 minutes cooks it evenly without burning.
Grilling Set up direct and indirect zones, then turn every few minutes; pull food when charred in spots but still juicy, not blackened and dry.
-
While step 4 cooks
While the chicken and rice cook, rub the 4 corn cobs with the remaining 2 tbsp oil and season with 0.5 tsp salt and 0.5 tsp black pepper. Grill over direct heat, turning, until charred in spots and tender, about 12 minutes.
~12 min
Oil helps the corn char rather than stick, and turning keeps it from burning before it tenderizes.
Grilling Set up direct and indirect zones, then turn every few minutes; pull food when charred in spots but still juicy, not blackened and dry.
-
Remove the rice from the barbecue and let it stand covered for 10 minutes, then fluff with a fork and discard the bay leaf. Check the chicken legs reach 74°C/165°F at the thickest part. Rest the chicken for 5 minutes, then serve with the rice and charred corn.
~15 min
Standing covered lets residual steam finish the rice and resting chicken lets juices redistribute so it stays moist.
If the rice is still firm after standing, add 2 tbsp hot water, cover, and let it steam 3 more minutes off the heat.