Denmark chef Dan Sharp shares a barbecue recipe ahead of his barbecue masterclass at Ocean Beach next month.
RECIPE: Spanish-style barbecued chicken drumettes
Serves 4¼ cup fresh rosemary
zest and juice of 1 lemon
4 cloves garlic
1 red chilli, finely sliced
sea salt flakes
½ cup extra virgin olive oil
16 free-range chicken drumlets
extra olive oil for serving
freshly cracked black pepper
3 red capsicums, roasted, skinned and sliced
¼ cup roughly chopped flat-leaf parsley
lemon cheeks for serving
Smash together in a mortar and pestle the rosemary leaves, lemon zest, garlic, chilli and half a teaspoon of salt. Once you have reached a chunky paste stage, add the olive oil and stir well to combine.
Toss that marinade through the chicken and refrigerate to marinate for a few hours or overnight.
Heat barbecue grill plate to high. Barbecue chicken drumettes on all sides until cooked through with good colouration. This should take about 10 minutes.
Once cooked, remove from the grill and toss the chicken together with lemon juice, parsley, a splash of extra olive oil, 10 good turns of freshly cracked black pepper, a sprinkling of sea salt flakes and the red capsicum.Serve immediately with charred lemon cheeks and a glass of chilled medium-wooded chardonnay.