Barbecued oregano & chilli chicken with feta cream & salad
5
Points®
Total time: 55 min • Prep: 20 min • Cook: 35 min • Serves: 6 • Difficulty: Easy
A flavourful marinade helps keep this chicken dish juicy, even when you’re cooking on the barbecue
Ingredients
Chicken drumstick, skinless, raw
6 drumstick(s), edible part
Chicken thigh, skinless, boneless, raw
6 individual, medium, fat trimmed
Oregano, fresh
2 tablespoon(s), chopped, chopped, plus extra leaves to serve
Chilli, green or red
2 individual, long, finely chopped
Paprika
2 teaspoon(s), level
Olive Oil
2 tablespoon(s)
Courgette
2 medium, thinly sliced lengthways
Red pepper
2 medium, deseeded and thickly sliced
Red onion
2 small, cut into thin wedges
Salad leaves
100 g
Lemon
1 zest(s) of 1
Lemon Juice, Fresh
2 tablespoon(s)
Garlic
1 clove(s), crushed
Light feta cheese
150 g, crumbled
Reduced fat soured cream
120 ml
Instructions
1
Using a sharp knife, cut a few deep slashes into the thickest part of each piece of chicken. Put the chicken in a large bowl, then add the chopped oregano, chilli, paprika and oil. Turn to coat, cover with clingfilm, and marinate overnight in the fridge.
2
Preheat a large barbecue to a medium heat. Barbecue the chicken, turning occasionally, for 30-35 minutes or until golden and cooked through.
3
Meanwhile, cook the courgettes, peppers and onions on the barbecue, turning occasionally, until lightly charred and tender. Transfer to a bowl with the salad leaves.
4
Blitz the lemon zest and juice, garlic, feta and soured cream in a small food processor until almost smooth, then season well.
5
Scatter the oregano leaves over the chicken and serve with the barbecued veg salad and feta cream on the side.
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