Photo of Oregano and chilli chicken by WW

Oregano and chilli chicken

8
8
8
SmartPoints® value per serving
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

skinless chicken thigh

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.

Notes

SERVING SUGGESTION: Crusty wholegrain bread. TIP: Start this recipe the day before. If you’re entertaining, you can prep the vegies the day before too.

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