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
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