6 whole chicken legs, with skin
For the marinade
2 limes, juiced
2 tbsp paprika
2 tbsp garlic powder
Salt to taste
A drizzle of olive oil
For the Sauce
12-15 cloves of garlic, minced
3 sprigs rosemary
3 sprigs thyme
2 pcs ham / bacon (optional)
1 cup tomato sauce
2 tbsp soya sauce
4 tbsp worcestershire sauce
1 tbsp english mustard
1 tbsp white vinegar
1 tbsp white wine
2 tbsp pepper
1 tbsp chilli flakes
1.5 tbsp paprika
1/2 tsp sugar
1/2 cup water
Olive oil as required
Make 3-4 small slits on the chicken legs.
Mix all the marinade ingredients and rub onto the legs well.
Let it stand for about an hour.
Prepare the sauce as follows.
Heat olive oil in a pan.
Cut the bacon / ham, if using, and saute for some time.
Add the garlic, rosemary and thyme and saute on medium heat for some time, till fragrant. The garlic should not turn brown.
Add the sauces, mustard, vinegar and white wine and mix in well.
Into this add the pepper, paprika, and chilli flakes. Let it cook for some time on low heat.
Add the sugar and water and reduce on low heat.
Turn off heat when thickened.
Preheat the oven to 170 deg and put in the marinated chicken.
After about 15 minutes, turn the side and bake for another 15 minutes.
Turn the chicken once again and baste with the sauce.
Turn down heat to 150 deg and bake for another 15 minutes.
Turn the chicken and baste the other side with the sauce and bake for another 15 minutes.
Turn once more and baste with sauce again.
Grill on 170 deg for 5 minutes.
Remove to a plate.
Pour the gravy from the baking dish over the chicken and serve.