Barbecued Chicken Legs with MarmalAid & Beer Glaze

Cooking time
Serves2-4 people
Barbecued Chicken Legs with MarmalAid & Beer Glaze

These sticky roast chicken legs will brighten up your barbecue this summer. Cooking them over E-co Charcoal and a handful of oak brandy smoking chips imparts a deliciously smokey flavour, and you'll finish them with a sweet and fragrant glaze made with our Seville Orange & Cardamom MarmalAID and a splash of crisp, refreshing beer.

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  • 2–3 handfuls of oak brandy smoking chips
  • 330ml blonde beer
  • 220g jar of Seville Orange & Cardamom MarmalAID
  • 3 garlic cloves
  • 1 chilli
  • A handful of rosemary
  • 1 orange
  • E-co Charcoal, for the barbecue
  • 4 chicken legs, bone-in

Prep: 15 mins + soaking | Cook: 50 mins + preheating

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1. Place 2-3 handfuls of the smoking chips into a large bowl, cover with cold water, then set aside for 30 mins to soak.
2. Meanwhile, pour the beer into a medium-sized pan and scoop in the whole jar of MarmalAid. Peel and thinly slice the garlic cloves. Trim and finely slice the chilli, scooping out the white pith and seeds if you prefer less heat. Add the garlic and chilli to the pan with the rosemary sprigs. Grate in the orange zest and squeeze in the juice from half. Season with a good pinch of salt and pepper.
3. Pop the pan onto a medium-high heat and bring to a bubble. Cook for 10-12 mins, stirring occasionally, till the liquid has thickened and reduced enough to coat the back of a spoon. Remove the pan from the heat and set aside. This is your glaze.
4. Light the barbecue, using the charcoal, and allow the flames to die down and the coals to turn white. Drain the smoking chips, then scatter them onto the hot coals.
5. Rub the chicken legs with a little olive oil and season with a pinch of salt and pepper. When the barbecue is ready, place the chicken on the grill, skin-side-down and cook for 5-6 mins, till the skin is golden and crispy. Turn the chicken over, pop the lid on the barbecue and cook the chicken for 35-40 mins, turning 2-3 times, till cooked through. The juices should run clear if you insert a knife into the fattest part of the thigh. If you don't have a lid on your barbecue, see our tip.
6. When the chicken is cooked through, lift the lid off the barbecue. Brush the chicken skin with a generous amount of the MarmalAID glaze, discarding the rosemary sprigs, then place the lid back on and cook the chicken for a final 5-8 mins, till caramelised and slightly blackened at the edges.
7. Remove the chicken from the grill onto a plate, and rest for 10 mins. Serve with your choice of salads and sides.
8. Oven Ready
If your barbecue doesn't have a lid, roast the chicken legs in the oven preheated to 200°C/Fan 180°C/Gas 6 for 40 mins, till cooked through. Transfer to your barbecue and brush lightly with the glaze. Barbecue for 10-15 mins, turning the chicken often and brushing with more glaze every time you turn it. Alternatively, spread the glaze over the chicken and bake for a further 10-15 mins in the oven. The chicken will be lightly charred, sticky and crispy-skinned.
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