Chimichurri Marindae Chicken Drumstricks

Introduce the taste of South America to your barbecue.

Serves: 4
Preparation: 15 minutes
Cooking: 10 minutes
Total: 25 minutes


8 chicken drumsticks

1 roasted red capsicum, seeds removed

4 garlic cloves

½ cup coriander

½ cup flat-leaf parsley

¼ cup oregano

4 tomatoes, seeds removed

½ cup olive oil

salt and freshly ground pepper

4 tablespoons olive oil

800 g baby spinach, washed

3 garlic cloves, crushed

250g truss cherry tomatoes

lemon wedges to serve


Place all the chimichurri marinade ingredients in a food processor, blend together until smooth. Season with salt and pepper.

Place the chicken drumsticks in a tray and pour over the marinade, coat the chicken well, cover and place in the refrigerator for 2-3 hours.

Preheat and oil 1 grill plate to medium-high. Remove the chicken from the marinade and place on the grill plate. Reserving the marinade. Cook the chicken for 10 minutes on each side, or until cooked through. Brushing frequently with the marinade.

Meanwhile heat 2 tablespoons of oil on the flat plate to medium and add the garlic, cook for 1 minute then add the half of the spinach.

Using barbecue tongs toss the spinach with the garlic for 2 minutes until the spinach starts to wilt. Add the remaining oil and spinach and continue cooking until all the spinach has wilted. Season to taste with salt and pepper. Alternately this can be cooked in a wok on the side burner in the same manner.

Place the cherry tomatoes on the side of the flat plate, to warm through.

Serve the chicken with the wilted spinach and tomatoes with lemon wedges on the side.