Chef: Arik Berger
16 clean, fresh chicken legs
3 garlic cloves
1 tablespoon chili flakes
1 tablespoon honey
¼ cup Maille Dijon mustard a l’ancienee
1 tablespoon red paprika, sweet or spicy
4 tablespoons mayonnaise
10 coriander stems
Peel of 1 lemon
Juice from 1 lemon
Pre-heat oven to 250 degrees Celsius
Mix the components of the marinade in a bowl: paprika, chili, honey and Dijon mustard and mix well.
Put the cleaned chicken legs in the bowl and mix well, until the marinade covers all the legs. Refrigerate for 30 minutes.
Put the legs in a medium-sized pan in one layer. If there is any marinade left over, pour over the chicken and put in the oven at a maximum temperature of 250 degrees.
After a few minutes cover the pan with aluminum foil, reduce the heat to 200 degrees and continue cooking for 15 minutes. Occasionally turn and rearrange the legs.
Remove the legs from the oven and put on baking paper in a pan. Put in an oven set to turbo/grill at maximum heat until the chicken gets a crispy coating.
Reduce heat to 180 degrees and leave in the oven for an additional 15 minutes.
Chop the garlic coriander, and lemon peel, and add the lemon juice. Mix all in a bowl with the mayonnaise and add salt as needed.
Serve the grilled chicken with the spicy mayonnaise. Bon appetit.
[For additional seasoning: Replace the coriander with a mixture of herbs as you like – parsley, thyme, rosemary, oregano, basil and even mint. The lemon can be replaced with red wine].