1 person made this
This is all about the seasoning, and the crispness and colour of the chicken skin, so make sure your griddle is good and hot.
6 chicken legs with thigh attached, skin on
1 tablespoon Herbie's Spices Portuguese Seasoning
2 cups cold cooked white rice
1 red capsicum, chopped very small
1 tablespoon fresh mint, finely chopped
1 small red onion, finely chopped
1/2 cup cooked green peas
2 tablespoons olive oil
1 tablespoon lemon juice
- Rub the skin of the chicken with the Portuguese Seasoning.
- Combine the rice with the chopped capsicum, mint and onion, and the peas. Stir in oil and lemon juice, and grind pepper over if you want to. Set aside in a serving bowl.
- Cook the chicken over high heat on your barbecue. Make sure that you cook it long enough to cook around the joint of the bones, and finish with skin side down so that it becomes brown and crisp.
- Serve with the rice salad.
Is a mix of paprika, salt, red pepper flakes, cumin, chilli, cinnamon, ginger, lemon and allspice.
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