Marinated chicken pieces from the grill with cucumber salad

Ingredients

Directions

1. 1

   For the marinade, melt butter in a small pot at low heat. Add 1-2 tsp. brown sugar, cinnamon, cocoa, vinegar, chilli powder, paprika, 1 tsp. salt and pepper each and mix well. Remove from the heat and stir in 5 tbsp. oil.

2. 2

   Dab chicken dry and separate upper and lower legs. Put chicken parts into a freezer bag, pour marinade over it, close bag and knead well. Marinate for about 1 hour.

3. 3

   Remove the chicken from the freezer bag and place it in a grill tray. Spread the rest of the marinade over it. Grill tray with meat on the hot grill for 30-45 minutes depending on the heat. Turn parts several times.

4. 4

   Onions peel, halve and in thin strips cut. Wash and clean the cucumbers and cut into 2-3 mm thick slices. Wash dill, shake dry and cut finely. Peel garlic and chop very finely.

5. 5

   Mix yoghurt, dill, except for something to garnish, about 2/3 garlic, lemon juice and 1 teaspoon brown sugar well. Season to taste with salt and pepper. Mix cucumber and onions, add yoghurt and mix well.

6. 6

   Arrange salad, sprinkle with dill.

7. 7

   Clean the chilli, cut lengthwise, wash and remove the seeds. Cut the pod into small pieces. Wash parsley, shake dry and chop finely. Peel shallot and dice very finely. Mix chili, parsley, remaining garlic, shallot with 5 tablespoons of oil.

8. 8

   Place the chicken pieces out of the grill tray directly on the hot grill approx. 5 minutes before the end of the grilling time and brown them on top while turning. Just before serving, spread the chilli-parsley mixture on top.

9. 9

   Add the cucumber salad.