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    Sticky chicken legs with pineapple salsa and jalapeno mayo

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    Sticky chicken legs with pineapple salsa and jalapeno mayo

    Serves: 4


    2 tbsp essential Waitrose pure clear honey
    1 essential Waitrose lime, zest and juice
    ½ tsp dried oregano
    ½ tbsp essential Waitrose olive oil
    4 essential Waitrose British chicken legs

    2 essential Waitrose salad onions, trimmed and finely sliced
    250g super sweet pineapple, cut into chunks
    1 red chilli, deseeded and finely chopped
    1 tbsp essential Waitrose olive oil
    1 essential Waitrose lime, juice
    2 tbsp roughly chopped coriander leaves

    4 tbsp essential Waitrose mayonnaise
    1 jalapeno chilli, finely chopped


    1 Preheat the oven to 200˚C, gas mark 6. Combine the honey, lime zest and juice, oregano and oil in a bowl; season with salt. Place the chicken legs on a roasting tray and brush both sides with the honey mixture. Roast for 35-40 minutes, or until cooked through and golden.

    2 Meanwhile, toss all the salsa ingredients in a bowl with a pinch of salt; set aside to macerate. Mix the jalapeno mayo ingredients together. Serve the chicken with the salsa, jalapeno mayo and a green salad, if liked.

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