Get Barbecue Ready with Easy Chargrilled Chicken and Veg
Simple, quick and delicious, this chargrilled chicken and veg combo never goes amiss
- 2x chicken legs, skin on
- 4x chicken thighs, skin and bone on
- 2 tbsp olive oil, plus extra for grilling
- 2 garlic cloves, crushed
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground cinnamon
- ½ tsp sumac
- 1 lemon, zested and then cut into halves
- 2 baby courgettes, cut into strips lengthways
- 200g baby peppers
- 2 red onions, peeled and cut into wedges
- Rosemary, a few sprigs
- A pinch of smoked Maldon Salt
- Serve with: toasted pitta breads
In a bowl mix together the olive oil, garlic, cumin, paprika, cinnamon, sumac, and lemon zest. Season well with Maldon Salt and cracked black pepper. Add the chicken legs and thighs to the bowl and mix well, massaging the marinade into the meat to ensure it is evenly coated. Leave to marinade for two hours or can be done ahead of this (the day before for example).
When you are ready to cook the chicken, heat the barbecue or a griddle pan. When hot, add the chicken, skin side down, and cook for five minutes on each side – you want to achieve nice, charred caramelisation to the meat. Once the meat is cooked, remove from the heat and leave covered to rest. Toss the vegetables in a little more oil and then add to the pan. The courgette only needs a couple of minutes each side, but the onions and peppers need a little more – three minutes each side, until soft, tender, and deliciously golden. Remove and set aside.
Finally add the lemon halves to the griddle pan and allow them to char slightly on the hot pan. Garnish the chicken and vegetables with rosemary, squeeze over the warm charred lemon and season with a final pinch of Maldon Salt and some cracked black pepper. Serve alongside warm, toasted pitta bread.
