4 whole chicken legs (300-350g). The upper and lower parts of the leg should be cut off. Any excess skin and fat should be removed.
Extra virgin olive oil 2 tbsp.
Finely chopped onion 1 dl.
Finely chopped garlic 2 tsp.
Ketchup 2½ dl.
Lemon or lime soft drink (not sugar-free) ½ dl.
Freshly squeezed lemon juice ½ dl.
Cane sugar ½ dl.
Coarse mustard 2 tbsp.
Ingredients for sauce
Ingredients for scrubbing
Smoked paprika 2 tsp.
Fined salt 2 tsp.
Finely grated skin of an organic lemon.
Freshly crushed black pepper ½ tsp.
Garlic powder ½ tsp.
Heat the oil in a pan at medium-high. Add onion and garlic and fry for approx 10 minutes until those get a golden color. Add the rest of the ingredients for the sauce and keep cooking. You should keep moving aside all ingredients. Turn down to lower heat and cook for another 10-15 minutes, until the gets a little thickness.
Preheat the grill to direct and indirect medium heat (175-225°)
Mix all ingredients for scrubbing in a small bowl. Rub thoroughly the mixer all over the chicken.
Brush the grill grates clean. Grill the chicken pieces, first keep the skin side down over the direct medium heat, and keep the lid closed as much as possible for 8-10 until the pieces get a golden brown color. Keep turning to another side frequently. Move the chicken pieces to indirect medium heat. Keep grilling for approx 20 minutes with the lid closed. Brush to make a thin layer of the sauce over the chicken and grill for another 15 minutes with the lid closed until the meat becomes juicy and the pink color is no longer visible through the bone. Turn around the chicken pieces frequently and sometimes brush them with sauce. Take out the chicken pieces from the grill and keep them rest for 3-5 minutes.
Serve the chicken warm with the rest of the sauce.
Grilled eggplant dip is a delicious and healthy appetizer that is perfect for any occasion. Made with smoky grilled eggplant with grilled garlic, lemon, and oregano. If you want more flavor, you can drizzle the finished dip with olive oil.
FOR 8-10 PERSONS
One whole garlic.
Extra virgin olive oil.
Eggplant (around 250g each) 2 pcs.
Freshly squeezed lemon juice 1 tbsp.
Fresh oregano leaves 1 tsp.
Flake salt 11/2 tsp.
Freshly crushed black pepper 1/2 tsp.
Pita bread or naan bread.
Preheat the grill to direct and indirect high heat around (225-275o).
Take out the outermost, dry leaves from the garlic and cut on the top so that cloves can be visible. Put the garlic (bottom down) on a large aluminum foil paper, and burnish over the cloves with 1 tsp olive oil. Fold aluminum foil paper around the garlic and make it a small and tight packet, also make a small hole in it so that the stream can come out.
Clean your griller’s grates with the brush. Grill the garlic packet over the indirect high heat with the lid closed for approx. 40-50 minutes, until the garlic cloves become tender enough. Take out the garlic packet from the grill, and let it be cold enough to be touchable.
While the garlic is grilled, prick (make small holes) the eggplants using a fork. Grill them over direct high heat with keeping the lid closed, until the outer skin is burnt and the eggplants are squeezed. Roll over them a few times. If a knife or fork can enter inside easily, then you are done. Then take out eggplants from the grill and let them be lukewarm. Turn down the grill temperature to medium-high heat (175-225o).
Press the garlic cloves take from the shells and put them into a food processor/hand mixer. Cut the luke-warmed eggplants into a long shape, and remove the skin and any large seeds. Put eggplants inside the food processor/hand mixer and run it until you get a thick cream. Add lemon juice, and oregano, and blend again until the mixture becomes smooth. Add salt and crushed black pepper for testing.
Cut the pita bread into pieces and brush them with oil lightly and grill over direct heat for two minutes.