6-8 chicken drumsticks
4 Tbsp Cantina chimichurri
Salt and pepper
Make sure the chicken pieces are dried well with a paper towel. In a mixing bowl, season the pieces with a pinch of salt and pepper and evenly coat them with chimichurri. Cover and refrigerate overnight, or for at least 30 minutes.
Pre-heat the oven to 200°c.
Place a griddle pan or frying pan on high heat (a barbecue does the trick too of course). When the pan is hot, (a drop of water should sizzle and evaporate immediately) place each piece of chicken onto the pan, leaving some space in between each piece. Turn each piece of chicken after 2 minutes or when it has formed a golden crust. Repeat on each side until charred and golden.
Transfer the chicken to a baking dish and place in the oven for 10 minutes to ensure they cook through properly.
Serve with a squeeze of lemon, a dash of chimichurri and a fresh green salad.