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Barbecue chicken drumsticks with beetroot and chickpea salad
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Tender, juicy BBQ chicken drumsticks - ideal for summer family meals.
Ingredients:
  • 8 Chicken Drumsticks, (about 1.1-1.2kg) from meat department
  • 20g sachet Perfect for Chicken Lemon, Roast Garlic & Oregano Seasoning
  • Olive oil
  • 400g can Chickpeas, drained, rinsed
  • 450g can Sliced Beetroot, drained, chopped
  • 125.00 ml mint leaves, torn, loosely packed
  • 60g baby spinach
  • 75g feta, crumbled
  • Juice of 1 lemon
  • 36.40 gm olive oil
Instructions:
  • Score the drumsticks with a sharp knife. Coat them in the seasoning and lightly drizzle with oil.
  • Preheat the barbecue to medium heat and then lower it to medium-low. Cook the chicken, turning occasionally, for roughly 12 minutes or until fully cooked.
  • Combine chickpeas, beetroot, mint, spinach, and feta in a bowl. Whisk lemon juice and oil together, season with salt and pepper. Gently mix the dressing with the salad and serve with the drumsticks.

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