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CHICKEN PIRI-PIRI
8 chicken drumsticks – skin removed (again useful for making stock)
2 tablespoons lemon juice
2 ½ teaspoons crushed chillies
1 teaspoon of garlic granules
½ teaspoon black pepper
½ teaspoon of dried tarragon
½ teaspoon dried basil
¼ teaspoon of dried oregano
¼ teaspoon ground bay leaves
Spray Olive oil
Place the herbs and lemon juice into a bowl and mix well. Spray the drumsticks with a fine mist of olive oil; score them using a sharp knife. Add to the marinade, stirring to ensure coverage. Leave in the fridge overnight to marinate.
Cook the drumsticks under a preheated grill for 25 minutes turning occasionally, basting with any remaining marinade. Also good to barbeque.
Serve with a mixed salad or fresh vegetables
8 chicken drumsticks – skin removed (again useful for making stock)
2 tablespoons lemon juice
2 ½ teaspoons crushed chillies
1 teaspoon of garlic granules
½ teaspoon black pepper
½ teaspoon of dried tarragon
½ teaspoon dried basil
¼ teaspoon of dried oregano
¼ teaspoon ground bay leaves
Spray Olive oil
Place the herbs and lemon juice into a bowl and mix well. Spray the drumsticks with a fine mist of olive oil; score them using a sharp knife. Add to the marinade, stirring to ensure coverage. Leave in the fridge overnight to marinate.
Cook the drumsticks under a preheated grill for 25 minutes turning occasionally, basting with any remaining marinade. Also good to barbeque.
Serve with a mixed salad or fresh vegetables
