Chicken Drumsticks with Fennel and Olive Salad
For a quick and easy weeknight dinner, bet on these chicken drumsticks coated in a simple marinade with intense curry, cinnamon and allspice flavour. Cook them on the grill and serve with a fennel, cucumber and black olive salad.
Ingredients
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (30 ml) mayonnaise
- 1 tbsp curry powder
- 1 tsp dried oregano
- 1 tsp ground cinnamon
- 1/2 tsp ground allspice
- 4 garlic cloves, finely chopped
- 5 lb (2.3 kg) chicken drumsticks with skin (about 16 drumsticks)
- Store-bought tzatziki, to taste
- 2 Lebanese cucumbers, halved lengthwise and thinly sliced into halfmoons
- 1 fennel bulb, thinly sliced and fennel fronds, finely chopped
- 1 shallot, thinly sliced
- 1/3 cup (70 g) pitted black olives, chopped
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (30 ml) mayonnaise
Instructions
- Preheat the grill, setting half the burners to high and the other half to low. Oil the grate.
- In a bowl, combine the lemon juice, mayonnaise, spices and garlic. Add the chicken and toss to coat well in the marinade. Season with salt and pepper.
- Place the chicken on the cooler side of the grill. Close the lid of the barbecue. Cook for 30 minutes, turning the drumsticks over several times during cooking.
- Transfer the drumsticks to the hotter side of the grill. Continue to cook for 5 minutes or until the chicken is cooked through and nicely browned.
For a quick and easy weeknight dinner, bet on these chicken drumsticks coated in a simple marinade with intense curry, cinnamon and allspice flavour. Cook them on the grill and serve with a fennel, cucumber and black olive salad.