Butterfly Lemongrass Chicken Legs
/Recipe by Courtney Roulston
Dietaries: Gluten free
Serves: 4
Prep Time: 15 minutes
Cooking Time: 20 minutes
Ingredients
12 free range chicken drumsticks
1 long red chilli, seeded, sliced
½ small red onion, sliced into thin wedges
1 cup fresh mint, leaves picked
Marinade
1 stalk lemongrass, grated/finely chopped
2 cloves garlic, peeled
Juice and zest of 1 lime, plus 1 extra cut into wedges to serve (2 total)
2 tablespoons fish sauce
1 tablespoon soy sauce
1 heaped tablespoon brown sugar
1 tablespoon oil
METHOD
For the marinade, place everything into a small food processor and blitz until combined into a rough paste.
Dry the chicken legs with a paper towel then use a small sharp knife to cut down one side of the thickest part next to the bone. Butterfly the meat out so the leg meat is all the same thickness. Repeat with all the legs then place into a bowl. Pour over half the marinade and mix well to coat.
Heat a BBQ plate to medium and add on the chicken legs. Cook for 3–4 minutes each side, basting occasionally with the reserved marinade and flipping over a few times so they don’t get too much colour-The outside should be caramelised and the meat is cooked through.
Arrange the legs onto a serving platter. Toss the sliced chilli, red onion and mint leaves together then scatter over the chicken. Serve with lime wedges on the side.
