Curtis' chicken drumsticks with parsley and lemon

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Parsley and lemon enhance the full flavour of Curtis Stone's tender chicken drumsticks.

Coles

Coles - November 2013
Recipe by Curtis Stone

• Ingredients

• 1 clove garlic, crushed
• 1/4 bunch parsley, finely chopped
• 1 Tbsp extra virgin olive oil
• 1/4 cup extra virgin olive oil
• 1 large lemon, finely grated rind and juice
• 8 chicken drumsticks, from the deli
• 2 truss tomatoes, diced
• 1 avocado, diced
• Salt & pepper

• Method

1. Step 1
   In a medium bowl combine the garlic, parsley, lemon rind, 3/4 juice of 1 lemon and olive oil. (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 2 cm apart on both sides of the drumstick with a sharp knife. Place the drumsticks in a large bowl and pour half of the parsley mixture over the chicken, reserve other half of the marinade. Mix well then cover and refrigerate for 10 minutes.
2. Step 2
   Preheat a barbecue grill to medium high heat. Season the chicken with salt and pepper and cook the drumsticks on the hot grill for 15-20 mins until the chicken is cooked through to the bone, or an internal temperature of 75°C.
3. Step 3
   Meanwhile, in a large bowl combine the tomatoes, avocado, 1/4 juice of lemon and olive oil, and season to taste with salt and pepper.
4. Step 4
   Spoon the tomato and avocado salad onto the centre of 4 serving plates and place 2 chicken drumsticks next to the salad on each plate. Drizzle the reserved parsley sauce over and around the chicken and serve.