This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You can find out more about Martin on his Biography page.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.

Martin also does his own recipe Newsletter so if you would like to subscribe to it then click here and he has now launched his own website. To have a look at his website click here

Ingredients

1 cup orange juice
1 bunch mixed green onions (scallions), white part only
1 tablespoon minced garlic
4 teaspoons fresh minced lemon grass
3 tablespoons tomato ketchup
1/3 cup honey mustard
1 tablespoon minced fresh thyme (or 1 1/2 teaspoon dried)
1 cup balsamic vinegar
6 large whole chicken legs
salt and pepper to taste

• Heat a gas or charcoal grill to medium hot.

• Simmer the orange juice, green onions and garlic over medium heat until reduced by half, about 6 minutes.

• Stir in the lemon grass, ketchup, honey mustard, thyme and vinegar and cook, stirring, until thickened.

• Season the chicken legs with salt and pepper.

• Push as much as possible of the honey mustard mixture under the chicken skins then smear the rest over the chicken skins.

• Grill 8 minutes on each side or until cooked through. (you may also cook the chicken under a hot broiler).

• Serve hot.

Serves 4 - 6

Martin James

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