Cooking time: 30 min – Preparation time: 40 min – Serves: 2
Ingredients:
2 chicken legs
2 oranges
1 lemon
1 garlic clove
Salt, pepper
1 tbsp olive oil
1 tbsp honey
Optional: spices (coriander, thyme, clove, star anise)
Equipment:
A Kokko kamado Little, L or XL
Set of 4 stainless steel utensils including an exclusive basting brush, a spatula, a meat fork and tongs.
Reversible cast iron plancha grill plate
or a La Chamba black clay dish that you can place directly on your Kokko’s grill.
Preparation:
1. Prepare the marinade: in a bowl, mix the honey, juice of one orange, finely chopped garlic, lemon juice and olive oil (and spices if you wish to use them).
2. Marinate the chicken legs for at least 30 minutes in the refrigerator.
Preheat your Kokko to 200°C. Place the chicken legs in a suitable dish with the marinade and cook for 30 minutes, basting regularly.
3. While cooking, slice your second orange for decoration.
Tip: Serve with white rice and a green salad.
