Butterfly Chicken Drumsticks
Serves 420 mins prep35 mins cook
Mediterranean-style butterfly chicken drumsticks marinated with Medoro EVOO and spices, served with confit garlic mashed potatoes.
0 servings
What you need

tsp salt

tsp dried rosemary

fl oz lemon juice

tsp onion powder

pepper

tsp paprika

tsp italian seasoning

chicken drumsticks

tsp garlic powder

tsp dijon mustard
tsp dried oregano

clove garlic clove

oz butter
fl oz EVOO
potato
Instructions
1: Butterfly the drumsticks: Slice along the bone and open them up into a winged butterfly-like shape. 2: Make the marinade: In a bowl, whisk together the Medoro EVOO, lemon juice, Dijon, honey, and all spices. 3: Marinate: Coat the chicken evenly, cover, and refrigerate until your braai is ready. 4: Confit the garlic: Add garlic cloves and Medoro EVOO to a small fire-safe ramekin. Place it on the edge of the braai and let it slowly bubble until the cloves turn golden and soft. Remove and set aside. 5: Cook the potatoes: Boil potatoes in salted water until fork-tender. 6: Mash: Drain, then mash with confit garlic cloves, a drizzle of Medoro EVOO and/or butter, and season to taste. 7: Braai the Chicken: Once the coals are ready, braai the marinated chicken on a grid over medium heat. Flip every 3–4 minutes for even cooking and braai until golden/cooked through (about 25 minutes). 8: To serve, plate the chicken with the confit garlic mash, and add optional toppings if desired: fresh herbs or microgreens, pickled red onion, lemon wedges, parsley, extra confit garlic cloves and a drizzle of Medoro EVOO.View original recipe