Slow-cooked grilled chicken legs

Ingredients

• 8 pcs Chicken legs
• 2 tbsp Salt
• 3 tbsp Sweet red paprika powder
• 1 tbsp Thyme, fresh, chopped
• 130 g Butter, unsalted, melted

Method

1. Clean the chicken legs under running water, removing any extra pieces of fat and pat dry with paper towels.
2. In a bowl, mix butter, salt, and pepper then toss the chicken legs into it. Transfer the chicken legs to a ziplock bag and refrigerate for 4-6 hours.
3. Preheat oven to 150°C.
4. Remove the chicken legs from the fridge then set aside.
5. Put a bit of vegetable oil to the pan. Use a pair of tongs to place the chicken legs into the pan and coat evenly with the butter.
6. Place the butter-coated chicken legs in a pan covered with foil and slow-bake for 3 hours.
7. Now turn up the heat to 250°C and grill the cooked chicken legs for 5-15 minutes until the skin is deliciously crispy.
8. Decorate with the thyme.
9. Serving tip: drizzle with sherry-peach chutney!