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4 Chicken Drumsticks
1/2 cup (75g) white sesame seeds
1 tbs white (shiro) miso paste
1/3 cup (80ml) sesame oil
2 tbs white wine vinegar
4 Lebanese cucumbers
1 tbs olive oil
Dill sprigs and lemon cheeks, to serve
500g thick Greek-style yoghurt
1/2 bunch oregano, leaves picked
3 garlic cloves, finely chopped
1 long red chilli, seeds removed, finely chopped
For the marinade, place all ingredients in a food processor and whiz to combine. Transfer marinade to a large bowl and add the chicken. Toss to coat, then cover and chill for 1 hour to marinate.
To make the dressing, whisk sesame seeds, miso, sesame oil and vinegar in a bowl until combined.
Using the back of a knife, gently crush the cucumbers until cracks begin to appear down their sides. Cut cucumbers into 2cm-thick slices and add to the dressing. Toss to coat. Set aside until required.
Heat a barbecue or chargrill pan to medium-high heat. Remove chicken from marinade and drizzle with olive oil.
Cook chicken skin-side down for 3-4 minutes until grill marks appear. Reduce heat to medium, then turn chicken and cook, covered (use aluminium foil if using a chargrill pan), for 20 minutes or until cooked through.
Arrange chicken on a platter, top with dill and serve with smashed cucumber and lemon cheeks.