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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.

Characteristics Dinner Grill Nut Free

Nutritional Facts Per Serving

Nutrition Description:
Per serving ( ¼ of the recipe):
Calories:
270
Fat:
15 g
Saturated Fat:
4 g
Carbs:
5 g
Fibre:
2 g
Sugar:
1 g
Cholesterol:
150 mg
Protein:
30 g
Sodium:
620 mg
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