5 pieces boneless chicken leg (washed, removed excess fat pat dry)
1 tbsp honey
1 tbsp minced garlic
1 tsp sea salt
1 tsp chicken powder
3 tbsp McCormick Grill Mates Smokehouse BBQ Sauce
1 tbsp McCormick Grill Mates Brown Sugar
1 tsp coarsely black peppercorn
1 tsp McCormick Grill Mates Montreal Steak Seasoning
2 tbsp McCormick Grill Mates Chilli and Pepper BBQ Sauce
1 tsp corn flour
2 tbsp olive oil
Mushroom and Herbs Sauce Ingredients
1 packet McCormick Mushroom Gravy Seasoning
1 packet McCormick Herbs Gravy Mix for Beef
1 tsp McCormick Italian Herbs
1 tsp abalone sauce
500 ml warm water
(Mix the mushroom gravy seasoning and herbs gravy Mix for beef with warm water, abalone sauce, italian herbs and cooked as per packet instructions.)
1) In a mixing bowl, add in seasoning ingredients and chicken leg, stir and mix well. Marinade for 3-4 hours in the refrigerator.
2) Remove the chicken from the fridge and let it come to room temperature.
3) Grill the chicken in a 220 C pre heated oven till cooked through, turning it after 20 minutes.
4) Serve with Balsamic Salad, cucumber, roast mini potato, sweet corn, broccoli and Mushroom and Herbs Sauce.