Cajun-style Drumsticks with Mint Yoghurt
Impress the guests or feed the whole whānau with our recipe for Cajun-style Chicken Drumsticks with Mint Yoghurt. This tasty twist on the family fav is sure to be a hit at mealtime.
Ingredients
- 12 chicken drumsticks
- 1 tablespoons cajun seasoning
- 1/2 bunch mint, leaves picked and steams chopped
- 2 cups greek yoghurt
- 2 cloves garlic, crushed
- 3 corn cobettes
- 3 lebanese cucumbers, sliced
- 1/3 cup extra virgin olive oil
- 12 chicken drumsticks
- 1 tablespoons cajun seasoning
- 1/2 bunch mint, leaves picked and steams chopped
- 2 cups greek yoghurt
- 2 cloves garlic, crushed
- 3 corn cobettes
- 3 lebanese cucumbers, sliced
- 1/3 cup extra virgin olive oil
- Step 1 of 4Place chicken in a large glass dish. Add seasoning and 1/4 cup oil and mix well to coat. Cover and chill for 1 hour to marinate.
- Step 2 of 4Reserve 1/3 cup mint leaves. Process yoghurt, garlic, mint stems and remaining mint leaves until almost smooth. Transfer to a bowl. Cover and refrigerate until required.
- Step 3 of 4Preheat a large chargrill pan or barbecue grill over medium-high heat. Add chicken and cook, turning occasionally and brushing with any marinade remaining in dish, for 15 minutes or until cooked through and browned. Brush corn with oil and add to grill. Cook, turning occasionally, for 10 minutes or until brown and tender.
- Step 4 of 4Place chicken and corn on a serving board. Sprinkle with remaining mint. Serve with mint yoghurt and cucumber.
Method
- Step 1 of 4Place chicken in a large glass dish. Add seasoning and 1/4 cup oil and mix well to coat. Cover and chill for 1 hour to marinate.
- Step 2 of 4Reserve 1/3 cup mint leaves. Process yoghurt, garlic, mint stems and remaining mint leaves until almost smooth. Transfer to a bowl. Cover and refrigerate until required.
- Step 3 of 4Preheat a large chargrill pan or barbecue grill over medium-high heat. Add chicken and cook, turning occasionally and brushing with any marinade remaining in dish, for 15 minutes or until cooked through and browned. Brush corn with oil and add to grill. Cook, turning occasionally, for 10 minutes or until brown and tender.
- Step 4 of 4Place chicken and corn on a serving board. Sprinkle with remaining mint. Serve with mint yoghurt and cucumber.
Nutrition per serving
1868 Kilojoules
Protein34 grams
Fat27 grams
Carbs7 grams
Sugars1 grams
Dietary and nutritional info supplied by Woolworths Food Company NZ Nutritionist
Method
- Step 1 of 4Place chicken in a large glass dish. Add seasoning and 1/4 cup oil and mix well to coat. Cover and chill for 1 hour to marinate.
- Step 2 of 4Reserve 1/3 cup mint leaves. Process yoghurt, garlic, mint stems and remaining mint leaves until almost smooth. Transfer to a bowl. Cover and refrigerate until required.
- Step 3 of 4Preheat a large chargrill pan or barbecue grill over medium-high heat. Add chicken and cook, turning occasionally and brushing with any marinade remaining in dish, for 15 minutes or until cooked through and browned. Brush corn with oil and add to grill. Cook, turning occasionally, for 10 minutes or until brown and tender.
- Step 4 of 4Place chicken and corn on a serving board. Sprinkle with remaining mint. Serve with mint yoghurt and cucumber.