Curtis Stone's chicken drumsticks with parsley and lemon
By Curtis Stone
Ingredients
- 1 garlic clove, crushed
- 1/4 bunch of parsley, finely chopped
- Finely grated rind and juice of 1 large lemon
- 1/3 cup extra virgin olive oil
- 8 Chicken drumsticks, from the deli
- 2 truss tomatoes, diced
- 1 avocado, diced
- 1 tbsp extra virgin olive oil
- Salt and pepper
Preparation method
Combine the garlic, parsley, lemon rind, 3/4 of the juice of 1 lemon and olive oil in a medium bowl. (Alternatively, the marinade can be made by pulsing ingredients together in a food processor until just combined).
Score the drumsticks by making 2 slits, about 2cm apart, on both sides with a sharp knife. Place the drumsticks in a large bowl and pour half the parsley mixture over them, reserving the other half of the marinade. Mix well, then cover and refrigerate for 10 minutes.
Preheat a barbecue grill to medium-high heat. Season the chicken with salt and pepper and cook on the hot grill for 15-20 minutes until cooked through to the bone, or to an internal temperature of 75°C.
Combine the tomatoes, avocado, the rest of the lemon juice and the olive oil in a large bowl and season to taste with salt and pepper.
Spoon the tomato and avocado salad onto the centre of 4 serving plates.
Place 2 chicken drumsticks next to the Lemon oregano lamb with grilled bread salad
Click here for more great Curtis Stone recipes
Related video: Curtis Stone on how to cook Tandoori-spiced drumsticks:
NASA to make 3D printed pizzaForget labouring over meals in the kitchen, a Jetsons-style life with food produced at the press of a button could be on the horizon, thanks to 3D printing.
The Today Show guys tried the world's hottest meat pie, here's what happenedRon Bruns from the Bremen Patisserie in NSW has concocted the world’s hottest pie, which he serves with a legal waiver.
Fish oil could counteract junk food's affect on our brains: study reviewEating plenty of fish or taking fish oil capsules appears to undo some of the damage junk food can cause to our brains.
