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Paprika BBQ chicken

These Paprika BBQ chicken drumsticks and thighs are very popular in Middle Europe. It is normally made with fresh garlic, but it tends to burn and become bitter, so I used garlic powder instead. I prefer half baking the chicken to make sure the legs are cooked through properly, but it’s not necessary, just make sure you barbecue them very slowly! Serve it with potato salad, grilled veggies or gherkins.  
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 8 chicken thighs and drumsticks
  • 2 tsp sweet paprika
  • ½ tsp smoked paprika
  • Pinch of cayenne
  • ½ tsp cumin powder
  • 1 tsp dried marjoram
  • 1 tsp garlic powder
  • Salt and pepper
  • Juice of ½ lemon
  • 2 Tbsp olive oil

Method
 

  1. Mix the garlic, spices, lemon juice, olive oil and herbs.
  2. Put the chicken in a freezer bag. Pour over the paste.Tie the bag, then shake and rub the chicken pieces through the bag to coat them well, then rest in the fridge until you’re ready to cook them.
  3. If you want to prebake them, put them in a baking dish (with the marinade), cover with foil and bake for 20 minutes in the middle of a preheated oven, set to about 170C. Take the tray out of the oven.
  4. Put the chicken pieces on a preheated BBQ and grill until they are lightly charred. Make sure they are cooked through properly!