Oranges can also be useful on the grill, especially in a chicken marinade. See what comes out of it.
Ingredients
- Olive oil – 4 tablespoons
- Mushrooms – 10 pieces
- Cherry tomatoes – 15 pieces
- Zucchini – 1 piece
- Onion – 1 piece
- Green bell pepper – 1 piece
- Yellow bell pepper – 1 piece
- Red bell pepper – 1 piece
- Lime – 2 pieces
- Orange – 2 pieces
- Chicken drumsticks – 8 pieces
- Garlic clove – 0.5 piece
- Whole cumin – 1 teaspoon
- Tabasco sauce – 2 teaspoons
- Salt – 1 pinch
- Dried oregano – 1 pinch
- Fresh cilantro – 22 g
- Black pepper – 1 pinch
- Herbes de Provence – 3 pinches
Preparation
Grate the onion finely and put it in a bowl. Add the juice and zest of 2 limes, chopped garlic, ground cumin, oregano, 2 teaspoons of Tabasco sauce, and juice of 2 oranges. Mix well. Clean and remove the cartilage from the chicken drumsticks. Pour 3/4 of the marinade over them, leaving 1/3 for later. Place the chicken in the refrigerator for at least 20 minutes. After removing the drumsticks from the refrigerator, sprinkle them with some chopped fresh cilantro.
Quarter the zucchini without the seeds, and transfer them along with the peppers and mushrooms to a bowl. Drizzle with 3 tablespoons of olive oil, season with salt, pepper, and 2 pinches of Herbes de Provence. Mix well. Transfer the cherry tomatoes to a baking dish, sprinkle with freshly ground black pepper and salt, drizzle with a small amount of olive oil, and sprinkle with a pinch of Herbes de Provence. Grill the mushrooms and zucchini. Grill the cherry tomatoes in the baking dish. Transfer the grilled mushrooms, zucchini, and cherry tomatoes to a clean bowl. Grill the peppers separately and add them to the rest of the vegetables.
Place the chicken drumsticks on a very hot grill rack (previously greased with olive oil using a paper towel). Grill for about 3-5 minutes on each side.
Cut the vegetables into smaller pieces and arrange them on a plate. Place the grilled drumsticks on the side, drizzle with the marinade in which the drumsticks were marinated, and sprinkle with the remaining chopped fresh cilantro.
