December 6, 17

BBQ Portuguese chicken drumsticks and salad


  • 3/4 cup flat-leaf parsley leaves
  • 1 long red chilli, finely chopped
  • 1 teaspoon dried oregano
  • 2 teaspoons brown sugar
  • 2 garlic cloves, crushed
  • 1 1/2 teaspoons smoked paprika
  • 2 tablespoons olive oil
  • 1/4 cup (60ml) apple cider vinegar
  • 8 Chicken Drumsticks
  • Olive oil spray
  • 4 small Red Royale potatoes
  • 100g baby rocket leaves
  • 250g cherry tomatoes, quartered
  • 1/2 small red onion, thinly sliced


  • Step 1
    Finely chop 2 tablespoons of the parsley and place in a large bowl. Add the chilli, oregano, sugar, garlic, 1 teaspoon of the paprika, 2 teaspoons of the oil and 1 tablespoon of the vinegar. Stir to combine. Use a large sharp knife to cut 3 slits in each chicken drumstick. Add to marinade and toss to coat. Set aside for 15 mins to marinate.
  • Step 2
    Spray a barbecue grill or chargrill with oil and heat on medium. Cook chicken, turning occasionally, for 10-12 mins or until cooked through.
  • Step 3
    Meanwhile, place potatoes on a microwave-safe plate lined with paper towel. Sprinkle with water. Cover with paper towel. Microwave on high for 4-5 mins or until just tender. Thickly slice and place in a bowl with remaining paprika and 2 teaspoons of the remaining oil. Toss to coat. Cook potato with chicken for 2-3 mins each side or until golden.
  • Step 4
    Place the rocket, tomato, onion and the remaining parsley, oil and vinegar in a bowl and toss to combine. Season. Add potato and gently toss to combine. Arrange on a serving platter and top with the chicken.
TAGS #chicken #Fitness #Food #healthfood #healthyeating #recipes

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