BBQ Mexican Chicken Wraps
4 – 6 chicken legs separated into thighs and drumsticks
Half cup of extra virgin olive oil
½ onion, peeled and finely chopped
4 cloves garlic, peeled and crushed
Juice of half a lemon
Splash of wine vinegar
1 teaspoon sugar
¼ teaspoon ground cumin
¼ teaspoon chopped dried chilli
½ teaspoon paprika
½ teaspoon pepper
½ teaspoon salt
In a medium sized bowl mix all of the herbs and spices together.
Add the sugar, lemon juice, onion, garlic, vinegar and olive oil, mix well. If it’s a little dry add a little white wine and mix.
Add the chicken and ensure a good covering. Leave to marinade in the fridge for at least 2 hours.
Pre-heat your BBQ (Grill) to medium.
Bring chicken to room temperature and BBQ (Grill) for around 20 – 30 minutes turning once after 15 minutes until cooked through.