Sticky orange and chilli drumsticks
8 individual, excess fat trimmed
1 tbs, finely grated
¼ cup(s), (60ml)
Fresh green chilli
1 whole, deseeded, finely chopped
2 tsp, finely chopped
2 clove(s), crushed
400 g, thinly sliced
500 g, (2 baby), cut into wedges
2 x 3 second spray(s)
1 medium, cut into wedges
- Combine chicken, rind, juice, honey, chilli, paprika, cumin, thyme and garlic in a large bowl. Cover and place in fridge for 30 minutes.
- Preheat a hooded barbecue over medium heat (see note). Place chicken and marinade in a heavy-based flameproof baking dish.
- Turn off burners under flat plate (leaving grill side on). Place baking dish on flat plate. Cook chicken, with hood down using indirect heat, turning and basting with marinade occasionally, for 25 minutes or until chicken is cooked through. Remove chicken from dish and cook, turning, on grill with hood up for 1–2 minutes or until slightly charred. Return chicken to dish with marinade. Cover with foil and set aside to rest for 5 minutes.
- Increase heat to high. Lightly spray potato, asparagus and lettuce with oil. Cook potato on grill for 2 minutes each side or until golden and tender. Cook asparagus, lettuce and lemon wedges for 1 minute each side or until golden and tender. Serve with chicken and potato.