Servings – 2 – 3   

INGREDIENTS

Chicken Drumsticks 6-8 (skinless)
Black pepper – to taste
Salt – to taste
Lemon juice – to taste
Plain Yoghurt – 1 ½ Cups
Garlic – 2-3 cloves
Coriander leaf – 1 tablespoon
Lemon zest – ½ teaspoon
Chilli flakes – 1 teaspoon
Lemon juice – 1 tablespoon
Mixed herbs – 1 teaspoon
Salt – ½ teaspoon
Black pepper – ½ teaspoon
Olive oil – 1 teaspoon
Olive oil – for brushing

PREPARATION

1. Score the drumsticks with a sharp knife (2 or 3 cuts ½ cm deep per side).

2. Sprinkle black pepper and salt. Drizzle lemon juice and rub well.

3. Marinate 10 – 15 minutes.

4. In a mixing bowl, add yoghurt, crushed garlic cloves, coriander, lemon zest, chilli flakes, lemon juice, mixed herbs, salt, and black pepper.  Mix well.

5. Add the chicken drumsticks, 1 teaspoon olive oil and combine coating the chicken.

6. Marinate for 3 hours.

7. Prepare your Cobb and light the Cobblestone or charcoal briquettes, allow to turn grey.

8. Place the chicken legs on the grill plate or on the roast rack and brush the leftover marinade on them. Spray with some more olive oil.

9. Cook on your Cobb with the hood on for 30 minutes (or until the internal temperature of chicken reaches 74C degrees).

10. Serve hot

Visit our COBB New Zealand Website  or check out our COBB New Zealand  Facebook Page for more ideas!