Grilled chicken

Name: Grilled chicken
Prep time: 20 min
Cook time: 45 min
Total time: 130 min
Yield: 4
Cuisine: Soudan du Sud
Ingredients: 1 kg whole bone-in skin-on chicken leg quarters, four similar pieces about 250 g; 20 ml sunflower oil; 30 ml lemon juice; 10 g peeled chopped garlic; 8 g peeled grated fresh ginger; 2 g ground cumin; 2 g sweet paprika; Up to 1 g salt and a pinch of pepper

🍗 Four cold-marinated chicken legs oven cooked then briefly browned under grill if needed.

Ingredients

1 kg whole bone-in skin-on chicken leg quarters, four similar pieces about 250 g
20 ml sunflower oil
30 ml lemon juice
10 g peeled chopped garlic
8 g peeled grated fresh ginger
2 g ground cumin
2 g sweet paprika
Up to 1 g salt and a pinch of pepper

Preparation

Keep chicken chilled, do not wash it. Prepare 4 similar whole leg quarters and clean hands and equipment after raw contact.

Mix oil, lemon, garlic, ginger, cumin, paprika, salt and pepper. Coat chicken, cover in food-grade container and marinate 1 hour refrigerated, never at room temperature.

Preheat conventional oven 190 °C. Place legs skin up in suitable dish with space. Never use raw marinade as table sauce.

Cook about 40–45 minutes until at least 74 °C in thickest centre without touching bone. Extend if needed regardless of outer colour.

If cooked but pale, grill briefly 2–3 minutes watching constantly without blackening. Included in indicative 45 minutes but actual time may be longer.

Transfer with clean utensils and rest 5 minutes, one leg per person without raw-contact juices. Sides excluded; this is oven and domestic grill adaptation, not charcoal.