Chicken legs on the barbecue

4 servings
4 hours

How to make chicken legs on a barbecue? For the recipe, take chicken legs, wash them well and dry them with paper napkins. If you use poultry from freezing, then remove it in advance from the freezer and leave to thaw at room temperature. Separate the flesh from the bone. So the meat is better brewed and cooked well in the future.

Put the chicken meat in one layer on a flat surface, salt to taste on one side and the other. In general, salt can be added directly to mayonnaise, and then all together to meat. Make it the way you feel more comfortable. Peel the bulbs from the husks and rinse.

Rub the onion on the grater and use a sieve or gauze to separate the onion juice from the flesh.

Send the chicken to a deep bowl or saucepan. Pour in the onion juice, add the mayonnaise and black ground pepper. Add your favorite spices as you wish.

Mix everything thoroughly and leave to marinate in a cool place (better in the refrigerator) for an hour or more. I usually leave for 3-5 hours.

Ignite the brazier. When the firewood is rancid, you can start the next step. Put the chicken pieces on a clean, dry grill.

Send the grill to the grill.

Cook, turning periodically from one side to the other. Fry the kebab until ruddy and tender.

It usually takes 20 to 40 minutes to make a chicken kebab. It depends on how large pieces you have and the degree of heat in the barbecue. You can check the readiness of meat by making a cut with a sharp thin knife on one piece. If you see clear juice, then the kebab is ready! But remember, if the chicken is overexposed on charcoal, then it can become dry.

Done! Serve hot chicken kebab with vegetables, salads, pickles and more.