Ingredients
Chicken:
- 2 Tbsp (30ml) lemon juice
- 1 tsp (5ml) lemon zest
- 2 tsp (10ml) fresh parsley, finely chopped
- 1 tsp (5ml) fresh rosemary, finely chopped
- 2 garlic cloves, finely grated
- 1 Tbsp (15ml) olive oil
- 8 chicken drumsticks
- salt and pepper
Grilled cos lettuce:
- 2 cos lettuce, quartered
- 1 Tbsp (15ml) olive oil
- salt and pepper
Lemon yoghurt:
- 200ml plain yoghurt
- 4 tsp (20ml) lemon juice
- 1 tsp (5ml) lemon zest
- 1 tsp (5ml) honey
- 2 tsp (10ml) wholegrain mustard
- salt and pepper
Method
Chicken:
- Combine the lemon juice, zest, parsley, rosemary, garlic, olive oil, and a generous pinch of salt and pepper.
- Toss through the drumsticks and leave to marinate for 30 minutes.
- Braai the chicken drumsticks over medium-hot coals, turning occasionally, until charred and cooked through. This takes about 20-30 minutes.
Grilled cos lettuce:
- Brush each wedge with olive oil. Season with salt and pepper.
- Over a high heat on the braai, quickly grill the lettuce on both cut sides until charred. They should cook fast, or else they go limp.
- Serve immediately.
Lemon yoghurt:
- Combine all the ingredients together. Season to taste with salt and pepper.
Serve the hot chicken drumsticks with the grilled cos lettuce on the side. Drizzle with your delicious lemon-yoghurt dressing.
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