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Chicken Leg with Preserved Lemon Marinade Recipe

A favourite of Moroccan cuisine, this marinade gains a flavourful intensity from the preserved lemons.

Serves 4 Total Time 50 mins, plus marinating time


Get the ingredients here

  • 4 preserved lemons
  • 2 red chillies
  • 4 tbsp ground coriander
  • 6 tbsp olive oil
  • 4 tbsp honey
  • 4 tsp lemon juice
  • 4 cloves garlic, crushed
  • 4 chicken legs


  1. To make the marinade, combine chopped lemons, red chillies, ground coriander, olive oil, honey, lemon juice and the crushed garlic cloves in a large bowl.
  2. Season and coat the chicken legs with the marinade, cover and leave in the fridge for 2-3 hrs. 
  3. Preheat the oven to 220°C/200°C fan/gas mark 7. Cook the chicken in the oven for 35 mins and finish on the barbecue.

Top tips for barbecuing chicken

  • Score the skin with a knife in order to help the heat penetrate the meat.
  • Level out the boneless breasts by hitting them with a rolling pin. This will increase the surface area for marinades and help them cook more evenly.
  • Start the chicken in the oven to make sure it’s cooked through, before adding flavour and crisping up the skin on the barbecue.
  • Spatchcock the chicken to cook whole birds more quickly and evenly, then remove the backbone with sharp scissors and flatten with the heel of your hand.
  • Use a thermometer to check your meat is cooked through. It’s ready when the thickest part of the chicken is 75oC.

Hungry for more? Check out more delicious barbecue recipes here.

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