Piri-Piri-Style Chicken with Spinach
Prep Time
Serves
Cooking Mode
½ cup 2% plain Greek yogourt
3 garlic cloves, minced, divided
3 tbsp bottled piri-piri sauce, divided
1 tsp lime zest
1 tbsp lime juice
8 chicken drumsticks
1 tbsp olive oil
1 pkg baby spinach (approx. 9 cups/2.25 L)
¼ tsp each salt and pepper
½ cup 2% plain Greek yogourt
3 garlic cloves, minced, divided
3 tbsp bottled piri-piri sauce, divided
1 tsp lime zest
1 tbsp lime juice
8 chicken drumsticks
1 tbsp olive oil
1 pkg baby spinach (approx. 9 cups/2.25 L)
¼ tsp each salt and pepper
Directions
1Combine 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.
2Remove 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.
3Remove chicken from grill; toss with remaining 1 tbsp (15 mL) piri-piri sauce in large clean bowl. Set aside.
4Meanwhile, 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
1
Don’t have piri-piri sauce? Substitute equal quantity sriracha or your favourite hot sauce.
Disclaimer
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Personal Note
Personal Note
