Prep : 25 mins
Cook : 40 mins
plus marinating
These Chinese-style drumsticks and thighs with spiced, shredded vegetables and a peanut chilli sauce are budget and barbecue-friendly
Ingredients
For the salad
1 tsp Sichuan peppercorn
1 large cucumber , peeled, deseeded and cut into matchsticks
2 large carrots , cut into matchsticks
1 bunch spring onion , shredded
1 tbsp sesame oil
juice ½ lime
handful chopped coriander
For the chicken
1kg pack chicken drumsticks and thighs
1 tbsp olive oil
1 tsp Chinese five-spice powder
For the sauce
140g chunky peanut butter
100ml low-sodium soy sauce
1 tbsp rice vinegar
1 tbsp toasted sesame oil
2 tbsp granulated sugar
2 red chillies , deseeded and finely chopped
Method
STEP 1
Toast the peppercorns in a small frying pan until they begin to darken. Remove and cool, then crush with a large pinch of salt using a pestle and mortar. Mix in a bowl with the cucumber. Set aside.
STEP 2
Put the chicken in a bowl and rub in the oil and five-spice, leaving to marinate for an hour or use straight away. Cook on the barbecue, turning regularly, for 35-40 mins until the juices run clear.
STEP 3
Whisk together all the ingredients for the sauce until smooth, adding water if needed.
STEP 4
Drain the cucumber and mix through the carrots, spring onions, sesame oil, lime juice and coriander. Serve everything on a big platter to share.
Source : bbcgoodfood.com