Green Goddess Chicken Legs Recipes

BBQ CHICKEN DRUMMERS WITH GREEN GODDESS SALAD

Steps:

• Blitz the tomato purée, vinegar, paprika, date, oil, garlic and 2-3 tbsp water until smooth. Slash the drumsticks a few times, then toss in the sauce. Heat the oven to 200C/180C fan/gas 6, then roast for 30 mins.
• To make the dressing, scoop the avocado into a bowl with the yogurt, lemon juice, spring onions, tarragon and mustard powder, then blitz with a hand blender until smooth.
• Toss the lettuce, watercress and cucumbers together and pile onto plates. Spoon over the dressing and serve with the chicken and potatoes.

GREEN GODDESS ROASTED CHICKEN

Steps:

• In a blender, purée buttermilk, basil, chives, garlic, anchovies (if using), scallion, lime zest and juice, salt and pepper until smooth.
• Put chicken halves in a bowl or large heavy-duty resealable plastic bag and cover with three-quarters of the Green Goddess marinade. (Save the rest to serve as a sauce.) Refrigerate for at least 6 hours or up to overnight.
• Heat oven to 500 degrees. Remove chicken from the marinade, shaking off as much liquid as possible, and lay the halves on a rimmed baking sheet. (Discard the used marinade.) Pat chicken tops dry with paper towels and drizzle with oil. Roast until cooked through, about 30 to 45 minutes. Let rest for 10 minutes before serving, with some of the reserved sauce if you like.

GREEN GODDESS CHICKEN LEGS

Steps:

• Place the chicken legs in a large resealable plastic bag. Combine the Green Goddess dressing as well as the parsley and paprika. Pour over the chicken legs. Refrigerate for 2 to 8 hours.
• When ready to cook, set up your grill for indirect medium high 350 degree heat, and preheat, for 10 to 15 minutes. Or you can smoke them, I like to use maple wood for poultry or mesquite is good too.
• Drain the chicken legs. Arrange the legs directly on the grill grate and grill indirectly, turning once, for 40 to 50 minutes, or until the legs are golden brown and cooked through. Then grill over direct heat for 5 minutes to add a little "char" flavor, moving them around cause you don't want them to burn. Serve at once. (Can also be served cold, but the skin will lose its crispiness.).

BUTTERMILK ROAST CHICKEN

Steps:

• 1. In a bowl with the buttermilk, whisk it with the garlic, salt, sugar, paprika and lots of freshly ground black pepper. Place all the chicken parts in a gallon-sized freezer bag (or lidded container) and pour the buttermilk brine over them. Swish it around so that all parts are covered. Refrigerate for at least 2 but preferably 24 and up to 48 hours (they tried an extra 24 hours without incident).
• 2. When ready to cook preheat oven to 425 degrees.
• 3. Heat up a cast iron skillet on medium high heat.
• 4. Add in the goose/duck fat if using, drizzle over some olive oil. (I used bacon drippings).
• 5. Remove chicken from buttermilk brine, shake off excess and arrange skin side up on the skillet. Turn off heat. (If using a baking dish, just arrange the chicken in it skin side up.)
• 6. Drizzle lightly with olive oil, then sprinkle with additional paprika and sea salt to taste.
• 7. Roast for 20 minutes if using cast iron skillet or 25-30 minutes if using baking dish, until brown and done.
• 8. Garnish with herbs of choice if using, serve immediately with pan drippings over some potatoes or greens.