Casper the Ghost Chicken Legs

Casper the Ghost Chicken Legs

Ingredients:

1kg Chicken Thighs
2 TBSP Ghost Chilli Hot Cajun Seasoning Rub
100ml Peruvian Rocoto Sweet Chilli Sauce
2 Limes
2 Garlic Cloves(grated)

Equipment:

Chopping board

Knife

Mixing bowl

Temperature probe

Method:

1.Add the chicken legs to the bowl with the zest and juice of the limes and the grated garlic.
2.Give the chicken a good mix and sprinkle over the Ghost Chilli Hot Cajun Seasoning Rub.
3.Place chicken onto a BBQ or in the oven and cook at 150C / 300F / gas mark 2.

4.When the chicken is getting close to being cooked through, start to add the
Peruvian Rocoto Sweet Chilli Sauce ( adding2-3 layers to build up an amazing crust and big depth of flavour) .
5.When you are happy with the colour of chicken and it is cooked through to a minimum 75 degrees C (the juices should run clear at this point) remove from the heat. You could finish over hot embers or hot grill/ oven to get nice charred bits if you like.
6.Pour over some extra Peruvian Rocoto Sweet Chilli Sauce
for that extra chilli hit.