Ingredient:
12 chicken drumsticks
Marinade:
150 ml (1/4 pint) olive oil
Grated zest and juice of 1 lemon
6 large parsley sprigs, chopped, plus extra to garnish
1 onion, thinly sliced
2 large garlic cloves, crushed
Salt and black pepper
Method:
Make the marinade: in a bowl, combine the olive oil, lemon zest and juice, parsley sprigs, onion, and garlic. Season with salt and pepper.
Turn the drumsticks in the marinade. Cover and leave to marinate in the refrigerator for at least 30 minutes.
Place the drumsticks under a hot grill, 10 cm (4 in) from the heat, and grill, turning frequently and basting with the marinade, for 20 minutes until crisp, brown, and cooked through. Serve the drumsticks hot or cold, garnished with parsley sprigs.
12 chicken drumsticks
Marinade:
150 ml (1/4 pint) olive oil
Grated zest and juice of 1 lemon
6 large parsley sprigs, chopped, plus extra to garnish
1 onion, thinly sliced
2 large garlic cloves, crushed
Salt and black pepper
Method:
Make the marinade: in a bowl, combine the olive oil, lemon zest and juice, parsley sprigs, onion, and garlic. Season with salt and pepper.
Turn the drumsticks in the marinade. Cover and leave to marinate in the refrigerator for at least 30 minutes.
Place the drumsticks under a hot grill, 10 cm (4 in) from the heat, and grill, turning frequently and basting with the marinade, for 20 minutes until crisp, brown, and cooked through. Serve the drumsticks hot or cold, garnished with parsley sprigs.
