Canarian chicken leg in mojo roja with pinchos de patata and grilled peppers

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Canarian chicken leg in mojo roja with pinchos de patata and grilled peppers

Recipe Facts

Difficulty level:
medium ◉◉◉◎◎

Quantity for:
2 persons

Preparation time:
⧗ individual

Grilling time:
⧗ individual

Grill(s) & Equipment:
• Grill with grate


Ingredients

• 2 chicken drumsticks
• S&P to taste and some paprika (optionally a poultry rub of your choice)

Mojo Red:
• 100 ml olive oil
• 1 ½ tsp sweet paprika powder
• ½ tsp coriander powder
• 1 red pepper, peeled
• 1-2 chili peppers, depending on spiciness and taste
• 2 cloves of garlic
• 1 tsp cumin
• S&P to taste and some sugar

Potato pinchos:

• 500 g potatoes
• 150g chorizo
• 100g cheddar
• Olive oil
• Rosemary and thyme
• S&P to taste

Grilled peppers:
• 3 red peppers
• 4 tablespoons olive oil
• Chili powder
• some lemon zest
• 1 tbsp parsley (finely chopped)
• 1 clove of garlic


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preparation

Season the chicken legs to taste and cook indirectly in the preheated grill at approx. 180 °C until the internal temperature reaches approx. 72-74 °C. After cooking, brush the chicken legs with a little Mojo Rojo.

For the Mojo Rojo, mix all ingredients, puree in a food processor and season to taste with S&P and a little sugar.

For the Pichos de Patata, pre-cook the peeled potatoes in salted water for approx. 10-15 minutes and then cut into slices. Fill the chorizo ​​slices with the cheddar and fold together. Alternate the potatoes and chorizo ​​on a wooden skewer. Brush with olive oil, season with salt and pepper and sprinkle with herbs.

Cook indirectly on the grill at 180-200 °C for approx. 45 minutes. Cut the peppers into the desired size and season with olive oil, chili powder, lemon zest, garlic and salt and pepper to taste. Fold in the parsley and grill directly on the preheated grill.

Recipe by Martin Seibold
Maze discovered kettle grills and smokers around 16 years ago, which quickly became his great passion. In 2015 he became a founding member of the Burg-BBQ team and in 2016 he became Bavarian Vice State Grill Master . With his new team Boandlkramer-BBQ he became Bavarian Grill Master in 2018. He is now a sought-after grill expert and pitmaster for Big Green Egg Germany. www.maze-bbq.de

Recipe from FIRE&FOOD issue 02/2018


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