Grilled Chicken Legs with Spring Potato Salad


2hr 15m
Preparation/cooking time: ca. 45m + Marinate: ca. 60m + Allow to brew: ca. 30m

Servings
For 4 people


Nutritional Information

Contains 585 Kcal


Ingredients

  • 2 tbsp. peanut oil
  • 2 tsp. paprika
  • 1 tsp. coarse-grain mustard
  • 3 tbsp. white wine vinegar
  • 4 chicken legs (ca. 800 g)
  • 1 tbsp. rosemary, finely chopped
  • 0.5 tsp. salt
  • 650 g baby potatoes
  • saltwater, boiling
  • 200 g mini mange-tout
  • 4 tbsp. olive oil
  • 1 bunch chives, finely chopped
  • 100 g frozen peas
  • salt and pepper to taste
  • 1 bunch radish, cut into slices

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  • Mix together the mustard and remaining ingredients with the rosemary. Coat the chicken legs with the mixture, cover and leave to marinade in the fridge for about an hour. Salt the chicken legs.
  • Charcoal/gas/electric grill: Grill the chicken legs over/on a medium heat (approx. 200°C) for approx. 30 mins., turning once or twice during cooking.
  • Thoroughly wash the potatoes and cook, uncovered, in salted water for approx. 20 mins. until soft, drain and allow to cool a little. Place a steaming basket into the same pan, fill with water until it is just below the bottom of the basket, add the sugar snaps and peas, salt and cook over a medium heat, covered, for approx. 3 mins. until almost soft. For the salad dressing, combine the mustard, vinegar and oil in a bowl and mix well. Halve the potatoes lengthways and add with the sugar snaps and peas. Stir in the chives, season. Cover the salad and leave to combine for approx. 30 mins. Stir in the radishes shortly before serving. Serve the salad with the grilled chicken legs.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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