Oregano and chilli chicken
2
Points®
Total time: 9 hr • Prep: 25 min • Cook: 35 min • Serves: 6 • Difficulty: Easy
Ingredients
Skinless chicken drumstick
630 g, (Buy 6x115g lovely legs), fat trimmed
Chicken thigh, skinless, raw
1080 g, (Buy 6 cutlets, 1.2kg), fat trimmed
Fresh oregano
¼ cup(s), coarsely chopped, plus extra to serve
Fresh red chilli
2 whole, finely chopped
Ground paprika
2 tsp
Olive oil
2 tbs
Zucchini
2 medium, thinly sliced lengthways
Red capsicum
2 medium, thickly sliced
Red onion
2 medium, cut into thin wedges
Mixed salad leaves
100 g
Instructions
1
Cut 2-3 deep slashes into thickest part of each piece of chicken. Place in a large glass or ceramic dish. Add chopped oregano, chilli, paprika and oil. Toss to coat. Cover. Refrigerate overnight.
2
Heat a chargrill or barbecue over medium heat. Cook chicken, turning occasionally, for 30-35 minutes or until browned and cooked through.
3
Meanwhile, cook zucchini, capsicum and onion on chargrill or barbecue, turning occasionally, until lightly charred and tender. Transfer to a bowl. Add salad leaves.
4
Serve chicken with grilled vegetable salad. Sprinkle with extra oregano.
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