Method 
TOTAL TIME: 20 mins
PREPARATION TIME: 10 mins
SERVES: 4
1. In a medium bowl combine the garlic, parsley, lemon rind, 3/4 juice of 1 lemon and olive oil. (Alternatively, the marinade can
be made by pulsing ingredients together in a food processor until just combined). Score the drumsticks by making 2 slits about 2 cm
apart on both sides of the drumstick with a sharp knife. Place the drumsticks in a large bowl and pour half of the parsley mixture over
the chicken, reserve other half of marinade. Mix well then cover and refrigerate for 10 mins.
2. Preheat a barbecue grill to medium high heat. Season the chicken with salt and pepper and cook the drumsticks on the hot grill for
15-20 mins or until the chicken is cooked through to the bone, or to an internal temperature of 75°C.
3. In a large bowl combine the tomatoes, avocado, 1/4 juice of lemon and olive oil, and season to taste with salt and pepper.
4. Spoon the tomato and avocado salad onto the centre of 4 serving plates and place 2 chicken drumsticks next to the salad on each plate. Drizzle the reserved parsley sauce over and around the chicken and serve.
Serving suggestion: Serve with Cous Cous.
This recipe is provided care of this sponsor and is not an official MasterChef Australia recipe.
