Oregano and chilli chicken
Skinless chicken drumstick
630 g, (Buy 6x115g lovely legs), fat trimmed
Skinless chicken thigh
1080 g, (Buy 6 cutlets, 1.2kg), fat trimmed
¼ cup(s), coarsely chopped, plus extra to serve
Fresh red chilli
2 whole, finely chopped
2 medium, thinly sliced lengthways
2 medium, thickly sliced
2 medium, cut into thin wedges
Mixed salad leaves
- 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.
- Heat a chargrill or barbecue over medium heat. Cook chicken, turning occasionally, for 30-35 minutes or until browned and cooked through.
- Meanwhile, cook zucchini, capsicum and onion on chargrill or barbecue, turning occasionally, until lightly charred and tender. Transfer to a bowl. Add salad leaves.
- Serve chicken with grilled vegetable salad. Sprinkle with extra oregano.