- Marinate Time
- 30 mins
- Prep Time
- 10 mins
- Total Time
- 1 h 10 m
- Serves
- 4
Ingredients
- ½ cup
- 2% plain Greek yogourt
- 125 mL
- 3
- garlic cloves, minced, divided
- 3 tbsp
- bottled piri-piri sauce, divided
- 45 mL
- 1 tsp
- lime zest
- 5 mL
- 1 tbsp
- lime juice
- 15 mL
- 8
- chicken drumsticks
- 1 tbsp
- olive oil
- 15 mL
- 1 pkg
- baby spinach (approx. 9 cups/2.25 L)
- 284 g
- ¼ tsp
- each salt and pepper
- 1 mL
Method
Step 1
Combine yogourt, half the garlic, 2 tbsp (30 mL) piri-piri sauce, lime zest and lime juice in large bowl or re-sealable container. Add chicken and turn to coat. Marinate in refrigerator 30 min., or up to 8 hr.
Step 2
Remove chicken from marinade (discard marinade). Place chicken on grill preheated to medium-high. Cook chicken about 25 min., turning occasionally., until golden brown and an instant-read thermometer registers 165˚F (74˚C) when inserted into thickest part of drumstick.
Step 3
Remove chicken from grill; toss with remaining 1 tbsp (15 mL) piri-piri sauce in large clean bowl. Set aside.
Step 4
Meanwhile, heat olive oil in large high-sided skillet over medium-high. Stir in remaining garlic.; cook 1 to 2 min., or until lightly golden. Add spinach and 2 tbsp (30 mL) cold water. Cook, stirring, 2 to 3 min., until spinach wilts and water evaporates. Season with salt and pepper. Serve spinach with chicken and 4 potatoes baked on grill.
Tips
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