Chicken legs with yoghurt and cucumber salad

Name: Chicken legs with yoghurt and cucumber salad
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 50 g Butter; 7-10 Tbsp brown sugar, salt, pepper; 7-10 Tbsp sweet paprika, cinnamon, chili powder; 1 TEASPOON Baking cocoa; 1 TEASPOON light balsamic vinegar; 9-10 Tbsp Olive oil; 5 Chicken legs (approx. 230 g each); 1 red chilli pepper; 1 collar flat leaf parsley; 1 Shallot; 3 Garlic cloves; 2 Cucumbers; 2 red onions; 2 Federation Dill; 300 g Greek cream yoghurt; 3 TABLESPOONS Lemon juice; 1 (6 l) large freezer bag; 1 large or several; 7-10 Tbsp Aluminium grill trays

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

50 g Butter
7-10 Tbsp brown sugar, salt, pepper
7-10 Tbsp sweet paprika, cinnamon, chili powder
1 TEASPOON Baking cocoa
1 TEASPOON light balsamic vinegar
9-10 Tbsp Olive oil
5 Chicken legs (approx. 230 g each)
1 red chilli pepper
1 collar flat leaf parsley
1 Shallot
3 Garlic cloves
2 Cucumbers
2 red onions
2 Federation Dill
300 g Greek cream yoghurt
3 TABLESPOONS Lemon juice
1 (6 l) large freezer bag
1 large or several
7-10 Tbsp Aluminium grill trays

Directions

1
Melt butter for the marinade. Stir in 1-2 tsp. brown sugar, 1 tsp. each of salt, pepper, paprika and cinnamon, 1⁄2 tsp. chilli powder, cocoa and vinegar. Stir in 5 tbsp. oil.
2
Separate chicken legs in the joint into upper and lower legs. Dab meat dry and place in a freezer bag. Add marinade, close the bag and knead the meat well. Marinate in the refrigerator for about 1 hour.
3
Meanwhile cut the chilli lengthwise, remove the seeds, wash and finely chop. Wash parsley and chop finely. Peel and finely chop the shallot. Peel garlic and chop very finely. Chilli, parsley, shallot, 1⁄3 Mix garlic and 4-5 tablespoons of oil.
4
Take the meat out of the bag and place it in a grill tray. Grill on the hot grill for 30-45 minutes, turning several times and brushing with remaining marinade.
5
For the salad, wash the cucumbers and cut them into thin slices. Peel and halve onions and cut them into thin strips. Wash the dill, shake dry and cut finely. Mix yoghurt, dill, rest of garlic, lemon juice and 1 teaspoon of brown sugar well.
6
Season to taste with salt and pepper. Mix cucumber, onions and yoghurt sauce well.
7
Place the meat directly on the grill approx. 5 minutes before the end of the barbecue and brown while turning. Shortly before serving, spread the chilli-parsley mix on top. Serve with cucumber salad.