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Curtis Stone's chicken drumsticks with parsley and lemon
- 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
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 saladClick here for more great Curtis Stone recipes
Related video: Curtis Stone on how to cook Tandoori-spiced drumsticks: