Jamie Oliver Barbecued Thai-Style Chicken Legs

This Jamie Oliver Barbecued Thai-Style Chicken Legs recipe is a zesty and smoky dish, which uses chicken legs and lemongrass. It’s a no-fuss take on the classic, ready in about 40 minutes plus marinating time.

Jamie Oliver Barbecued Thai-Style Chicken Legs Ingredients

• 4 free-range chicken legs
• 1 bunch of fresh coriander
• 2 sticks of lemongrass
• 3 cloves of garlic
• 5cm piece of ginger
• 2 limes
• 1 fresh green chilli
• Sunflower oil

How To Make Jamie Oliver Barbecued Thai-Style Chicken Legs

1. Prep the chicken: Use a knife to slash the chicken legs all over to help the marinade penetrate.
2. Make the marinade paste: Pick the coriander leaves and set aside. Add coriander stalks and lemongrass to a food processor. Peel and grate the garlic and ginger, then add to the processor with lime zest.
3. Add flavor and blend: Squeeze in lime juice, trim and add the chilli (deseeded if preferred), and drizzle in 2 tablespoons of sunflower oil. Blend into a smooth paste.
4. Marinate the chicken: Rub the marinade into the chicken slashes. Place chicken in a roasting tray, cover, and marinate in the fridge for at least 2 hours or overnight.
5. Set up the barbecue: Light the BBQ with a hot side and a cooler side for indirect cooking.
6. Start cooking gently: Place the roasting tray on the cooler edge of the BBQ to begin cooking the chicken slowly.
7. Grill to finish: Once halfway cooked, transfer chicken directly onto the grill grates and cook until golden and done, turning regularly. Adjust position between hot and cool zones as needed.
8. Serve: Sprinkle with coriander leaves and serve with napkins on the side.

Recipe Tips

• Can I cook this in the oven instead? Yes, bake at 200°C/400°F for 40–45 minutes, then finish under the grill for crispiness.
• How do I know the chicken is done? The juices should run clear, and internal temp should reach 75°C/165°F.
• What if I don’t have lemongrass? Substitute with a little lime zest and ginger, or lemongrass paste.
• Is it spicy? The chilli adds a mild heat, but you can deseed or omit for a milder version.
• Can I prep this ahead? Absolutely—marinate up to 24 hours ahead for maximum flavor.

What To Serve With Thai-Style Chicken Legs

These chicken legs go great with light, fresh sides:

• Steamed jasmine rice or coconut rice
• Cucumber salad with vinegar and sesame
• Thai slaw with lime dressing
• Grilled corn on the cob
• Iced Thai tea or cold lager

How To Store Thai BBQ Chicken

Refrigerate: Store leftover chicken in an airtight container for up to 3 days. Reheat thoroughly before serving.
Freeze: Freeze marinated (uncooked) chicken for up to 3 months. Thaw completely before barbecuing.

Thai Chicken Legs Nutrition Facts

• Calories: 313 kcal
• Fat: 24.3g
• Saturates: 5.6g
• Sugars: 0.3g
• Salt: 0.3g
• Protein: 22.7g
• Carbohydrates: 0.9g
• Fibre: 0.2g

FAQs

Can I use boneless chicken thighs instead?
Yes, they’ll cook faster—reduce BBQ time and flip more often.

What does lemongrass add to the marinade?
It gives a fresh, citrusy aroma and authentic Thai flavor.

How spicy is this dish?
Mild to medium, depending on the amount of chilli and if you remove the seeds.

Can I grill it indoors?
Yes, use a grill pan or oven broiler—just monitor closely.

Do I need to rest the chicken after grilling?
Let it rest for 3–5 minutes before serving to keep it juicy.

Jamie Oliver Barbecued Thai-Style Chicken Legs

Author: Sarah Cooking Method:Grilling Barbecue Marinating Cuisine:American Courses:Dinner Main

Difficulty:BeginnerPrep time: 10 minutesCook time: 30 minutesTotal time: 40 minutesServings:4 servingsCalories:313 kcal Best Season:Available

Description

Flavor-packed chicken legs marinated in lemongrass, lime, and chilli, then grilled to perfection on the barbecue.

Ingredients

• 4 chicken legs
• 1 bunch fresh coriander
• 2 lemongrass stalks
• 3 garlic cloves
• 5cm ginger
• 2 limes
• 1 green chilli
• Sunflower oil

Instructions

1. Slash chicken legs. Set coriander leaves aside, process stalks with lemongrass.
2. Add grated garlic, ginger, lime zest, juice, chilli, and oil. Blend to paste.
3. Rub paste into chicken. Marinate 2 hours or overnight.
4. Preheat BBQ with hot and cool zones.
5. Start cooking chicken in roasting tray on cooler side.
6. Finish grilling directly on bars until golden and cooked through.
7. Sprinkle with coriander leaves and serve.

Notes

• Make sure to marinate the chicken for at least 2 hours for the best flavor. Use indirect heat on the barbecue to avoid burning the marinade.

Keywords:Thai BBQ chicken, Jamie Oliver chicken legs, lemongrass chicken recipe, grilled Thai chicken, easy summer barbecue