Grilled chicken legs with Juniper with crispy bacon & Bean Salad

Ingredients for Grilled chicken legs with Juniper with crispy bacon & Bean Salad

Instructions for Grilled chicken legs with Juniper with crispy bacon & Bean Salad

To prepare the Grilled chicken legs with Juniper with crispy bacon & Bean Salad recipe, please follow these instructions:

Put the beans to soak overnight in cold water. Discard the water and cook them approximately 35 minutes in salted water.

Pull the skin on chicken thighs back. Crush the juniper berries clean with a mortar and stir them together with olive oil, salt and pepper. Brush the chicken thighs with CR-derolien and drag the skin in place.
Put some Sage leaves on each thigh and twist a slice of bacon around. BBQ chicken thighs around 45 minutes away to the coals or grill them indirectly in a charcoal grill. Turn the chicken thighs on a regular basis and be careful not to be burned.

Whisk together the garlic, olive oil and balsamic vinegar and dressing to taste with salt and pepper. Pour the dressing over the cooked drained beans and let it soak until they are completely cold. Add the olives, red onion, quartered or half-tomatoes and parsley and let the salad pull further in 30 minutes.

Serve the salad to chicken thighs along with warm bread.

Tips:
Chicken thighs can of course also fried in the oven. Place them on a rack over a roasting pan so the fat can drip off and fry them approximately 45 minutes at 200 ° c.