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The centrepiece of this dish is the sticky, smoky, flavour-laden chicken legs, which are so deliciously moreish you'll be fighting over the last piece.
Accompanied with a seasonal salad, rich in colour, taste and nutrients, it makes for a beautiful summer's sharing feast.
Preheat the oven to 190’C / 375’F / Gas 5
Using a knife, pierce the chicken’s flesh down to the bone.
Make the marinade by mixing olive oil, vinegar and 2 tablespoons of the spice rub. Pour the marinade over the chicken, and mix well then, place in the oven for 35-40 minutes.
To prep the salad, wash and pat dry the spinach and cut the red bell pepper and peaches into small cubes. Slice the shallot and, using a mandoline, slice the red cabbage. Alternatively, slice it into thin slices using a knife.
Rinse and drain the carlin peas and finely slice the mint leaves.
Make the dressing in a small bowl by squeezing the juice of two limes, honey and olive oil together. Set aside until the BBQ chicken is ready.
Remove the chicken legs from the oven and allow to cool slightly. Once slightly cool, move the chicken to a clean plate and coat it with the BBQ sauce.
Place the BBQ chicken back onto a clean baking tray, cover it with foil and bake in the oven for 15 - 20 minutes.
Remove the chicken from the oven and add chopped chives.
Pour the salad dressing over the salad and serve with the warm chicken. Enjoy!
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