Speaker: We are going to do some fantastic little marinated chicken thighs. They are going to be absolutely so full of flavor and we are going to finish them off with a couple of nice little grilled vegetables. I have marinated some lovely little chicken drumsticks. Now in there I just little put some nice lemon rind, nice big pieces, make sure you don't have any white of the rind on that, because that tastes a little bit bitter. I have got some shallots in there, some nice, little bird's eye chilies to give it a little kick. A little bit of lemon juice and some white wine vinegar.
What we are going to do is we are going lay these on our barbecue. Now, when you are cooking something like chicken, a lot of times you will find that because you are cooking them at such a high heat that we blacken the outside and they will still be raw in the middle. So what I really want to teach you today is how to control that heat with these chicken legs.
So we have got a nice sear to start and now basically we are going to turn that heat right, right down. So that's basically a very, very low heat. Now these might take half an hour to cook but by the time we are finished they will be lovely golden brown on the outside and they will just be cooked to perfection in the middle.
So that must have been in there for ten minutes. Now we are just going to have a little look at them and because we get that nice, low, controlled heat, you will see that we have got a really nice, even color on that and we don't have that horrible, black singed skin as you often end up with when you are cooking drumsticks on a barbecue. So we just flip those over and again, it's a case of really keeping that low heat. That's the most important with the chicken drumsticks, a nice, low, even heat. We will leave them for about ten minutes on that side, slowly cooking away.
So those who have been in there for about another five minutes on that side. Now you can just see that those are really, really perfect. The whole key is keeping them turned and there is nice low heat throughout cooking. Now what I have down here are some nice asparagus and a few nice red peppers. So I am just getting some nice salt and pepper on them and we are going to grill them very simply.
I just tore a couple of basil leaves and a little bit of garlic on to those earlier. So I am just going to lay those nicely on to our barbecue. It tastes really well and only take literally about two or three minutes to cook. Now the other thing that I am going to do is I have got my original chicken marinade here left over. So what I am going to do is just a couple of little drips over each chicken piece and that will really intensify the flavor, really nicely. So we will just leave that to sizzle away for two or three minutes. We are basically ready to plate up our lovely marinated chicken drumsticks.
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