The BBQ season is in full mode, and I think there is no weekend when we don’t smell something nice roasting slowly on the grill, coming either from our neighbours or when we walk by the river where people bring their own equipment and chill with friends. BBQing is quite a deal in Germany and I think every man is born with a gene responsible for only that.

Not to be less cool, we also wanted to spread some nice smells out of our balcony.

Since the weather started to be really nice we decided to invite a few friends over. I think we thought of everything, the meat, side dishes, cleaning up and double checking the weather, which in the end turned out not to play along. Nevertheless we decided to improvise. Instead of putting the meat on the grill, we put it in the oven, and the board games successfully caught our attention. But the food! The food was amazing! And the best part- you don’t need a grill to prepare it,so you can cook it all year round! Although I’m sure we will put it on the grill next time we get the chance. Just out of the principles!

Preparation time: ca 30min                       Cook time: 30-35min

To serve 4 you need:

ca. 1kg of chicken legs

olive oil

Romana salad (optional)

ca 85g baby spinach (optional)

Mix all the spices in a bowl. Preheat the oven to 200ºC (395ºF).
Cut the chicken legs in 2-3 places . Place them on the back form, drizzle some oil over them and rub in the spices mix. Put the chicken in the oven and bake for about 30min, until they get crispy brown colour. To check if the chicken is ready, pierce the meat. If the emerging liquid is clear, it means the chicken is ready.

In the meantime prepare the salad. Mix the diced avocados and papaya together, drizzle with lime juice. Add the chili, onion, coriander and chia seeds and mix. Add the romana salad and baby spinach to the mix, or put the fruit salad over the green leaves.