- Servings : 6
- Cook Time : 50m
- Ready In : 50m
These chicken drumsticks with herb-rich green sauce are full of flavour and easy to make for an outdoor gathering.
- 2kg chicken drumsticks
- 1 tbsp salt
- 1/2 tsp black pepper
- For the sauce
- 1 avocado
- 25g parsley and coriander leaves (combined)
- 1 jalapeño, ribs and seeds removed
- 2 cloves garlic
- juice of one lime
- 125ml water
- 125ml olive oil
- 1 tsp salt
- 100g pistachios
For the sauce, Pulse all ingredients – except pistachios – in a food processor until incorporated. Add pistachios and pulse until mostly smooth. Set aside half of the sauce. Add additional water or olive oil to one half of the sauce to make a marinade.
Rub the chicken drumsticks with salt and pepper and transfer to a large bowl or a plastic bag.
Pour the marinade over the chicken and toss with your hands to evenly coat the chicken, pushing some of the marinade under the skin of each chicken leg for richer flavour. Marinate 6 hours or overnight, tossing chicken once while marinating.
Preheat oven to 200 ̊C and line a baking sheet with tin foil.
Arrange the chicken skin-side-down and bring chicken to room temperature while oven preheats.
Brush chicken with any extra marinade left in the mixing bowl. Bake at 200 ̊C in the centre of oven for 25 minutes skin-side-down then turn the chicken over and bake additional 25 minutes skin-side-up.
Serve with the remaining herb sauce.