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Photo of Barbecued oregano & chilli chicken with feta cream & salad by WW

Barbecued oregano & chilli chicken with feta cream & salad

10
Point(s)
Total Time
55 min
Prep
20 min
Cook
35 min
Serves
6
Difficulty
Moderate
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(s)

2 medium, deseeded and thickly sliced

Red onion(s)

2 small, cut into thin wedges

Salad leaves

100 g

Lemon(s)

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.

Notes

Serve each portion with a 40g slice of fresh wholemeal crusty bread, if you like.

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