- 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
Don’t have piri-piri sauce? Substitute equal quantity sriracha or your favourite hot sauce.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
