Grilled chicken legs with tzatziki tomatoes and roasted flat bread
very easy
75 mins
75 mins
Ingredients
- 12 Chicken drumsticks (approx. 80 g each)
- 800 ml apple juice
- 1 (0,33 l) pale ale
- 1/2 bunch Thyme
- 1/2 bunch Rosemary
- 4 Clove of garlic
- 1 TABLESPOON Chili Flakes
- 6 TABLESPOONS Olive oil
- 6 TABLESPOONS Honey
- 250 g Whole milk yoghurt
- 200 g Low-fat curd
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 Cucumber
- 4 big tomatoes
- 1/2 Flatbread
- 100 g Herb Butter
Directions
- 1
Wash the legs and pat dry. Put the apple juice, beer and legs in a large bowl. Wash thyme and rosemary and shake dry. Peel garlic, press 2 cloves and add them to the legs with thyme, rosemary and chilli flakes. Cover the legs and marinate for about 24 hours
- 2
Remove the legs from the marinade. Sprinkle with 4 tablespoons of olive oil. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) on the bottom rack for approx. 50 minutes until golden brown. Spread with honey 10 minutes before the end of the cooking time
- 3
Mix yoghurt and quark, season to taste with salt, pepper and 2 tablespoons of olive oil. Finely chop 2 cloves of garlic. Wash the cucumber and grate on the coarse grater. Add cucumber and garlic to the yoghurt. Wash the tomatoes, hollow them out with a ball cutter and add Tzatziki. Cut flat bread into 6 cake pieces, halve and grill. Grill the legs indirectly on the grill for about 8 minutes. Cut herb butter into slices. Arrange legs, tzatziki tomato, flat bread and herb butter on a large plate
- 4
Waiting time 24 hours
Nutrition Facts
780 kcal
55 g
40 g
45 g
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