Barbecue corn and chicken
This easy dish can be cooked on the barbecue or in the oven.
8 chicken drumsticks
1 Tbsp canola oil
1 Tbsp lemon zest
2 Tbsp lemon juice
2 Tbsp chopped fresh oregano or thyme
freshly ground pepper to taste
4 sweet corn cobs, with husks on
Place the chicken in a bowl and mix with oil, lemon zest and juice, herbs, salt and pepper. Allow to marinate in the fridge for at least 30 minutes or overnight.
Cut the loose end of the sweet corn husk off with scissors.
Soak the sweet corn cobs, with the husks on, in water for 5-10 minutes before placing on the barbecue.
Barbecue on all sides until beginning to blacken all over.
Remove from the barbecue and peel the husks and silk off.
Meanwhile, cook the chicken drumsticks on the barbecue, turning often to avoid burning.
Continue to cook until thoroughly cooked.
Heat oven to 180°C.
Place marinated chicken drumsticks on a roasting dish and roast for 45 minutes or until cooked through.
At the same time place the soaked sweet corn cobs (with husks still on) on a rack in oven and roast for 45 minutes.
Once cooked, peel the husks off and serve the sweet corn with the chicken.
Serving suggestion: Serve with a green or potato salad.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||2.9g|