Portugese chicken legs with spicy tomato salsa
Skinless chicken drumstick
640 g, (Buy 8 x 100g)
Fresh lemon rind
2 tsp, finely grated
2 clove(s), crushed
Fresh red chilli
1 whole, deseeded, finely chopped
3 medium, roma variety, chopped
Fresh flat-leaf parsley
2 tbs, chopped
Red wine vinegar
- Cut 2-3 slashes in each chicken leg. Combine chicken, lemon rind and lemon juice, garlic, paprika, oregano, half the oil and half the chilli in a large bowl. Cover and chill for 30 minutes.
- Preheat oven to 200°C. Line a large baking tray with baking paper. Preheat a barbecue or chargrill on medium. Drain chicken of excess marinade and grill, turning, for 3-4 minutes or until lightly charred. Transfer to prepared tray and bake for 20-25 minutes or until cooked through.
- Meanwhile, combine tomato, parsley, vinegar and remaining chilli and oil in a medium bowl. Season. Top chicken with tomato salsa.