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Marinate Time
30 mins
Prep Time
10 mins
Total Time
1 h 10 m
Serves
4

Ingredients

½ cup
2% plain Greek yogourt
125 mL
3
garlic cloves, minced, divided
3 tbsp
bottled piri-piri sauce, divided
45 mL
1 tsp
lime zest
5 mL
1 tbsp
lime juice
15 mL
8
chicken drumsticks
1 tbsp
olive oil
15 mL
1 pkg
baby spinach (approx. 9 cups/2.25 L)
284 g
¼ tsp
each salt and pepper
1 mL

Method

Step 1
Combine yogourt, half the garlic, 2 tbsp (30 mL) piri-piri sauce, lime zest and lime juice in large bowl or re-sealable container. Add chicken and turn to coat. Marinate in refrigerator 30 min., or up to 8 hr.
Step 2
Remove chicken from marinade (discard marinade). Place chicken on grill preheated to medium-high. Cook chicken about 25 min., turning occasionally., until golden brown and an instant-read thermometer registers 165˚F (74˚C) when inserted into thickest part of drumstick.
Step 3
Remove chicken from grill; toss with remaining 1 tbsp (15 mL) piri-piri sauce in large clean bowl. Set aside.
Step 4
Meanwhile, heat olive oil in large high-sided skillet over medium-high. Stir in remaining garlic.; cook 1 to 2 min., or until lightly golden. Add spinach and 2 tbsp (30 mL) cold water. Cook, stirring, 2 to 3 min., until spinach wilts and water evaporates. Season with salt and pepper. Serve spinach with chicken and 4 potatoes baked on grill.

Characteristics

Dinner Grill Nut Free

Nutritional Facts Per Serving

Nutrition Description:
Per serving ( ¼ of the recipe):
Calories:
270
Fat:
15 g
Saturated Fat:
4 g
Carbs:
5 g
Fibre:
2 g
Sugar:
1 g
Cholesterol:
150 mg
Protein:
30 g
Sodium:
620 mg