Parsley Butter Barbecued Chicken

    40 minutes

    I love to find any excuse to have a barbie in the summer. This is a yummy recipe that tastes delicious with a tossed green salad.

    10 people made this

    Serves: 7 

    • 8 chicken drumsticks
    • 20g butter
    • 3 spring onions, chopped
    • 2 cloves crushed garlic
    • 1 cup (60g) fresh breadcrumbs
    • 1/2 cup chopped parsley
    • 250g butter
    • 1 tablespoon coarse grained prepared mustard
    • 1 clove crushed garlic
    • 2 teaspoons curry powder

    Preparation:25min  ›  Cook:15min  ›  Ready in:40min 

    1. Lightly oil barbecue and preheat to high.
    2. Loosen skin on chicken pieces with fingers, by sliding hand between skin and flesh. In a small frypan, saute spring onion and 2 cloves garlic in butter or margarine for 1 minute. Stir in breadcrumbs and parsley. Push this seasoning under chicken skins, working it down well.
    3. Combine 250g butter with the mustard, 1 clove garlic and curry powder. Spread this seasoned butter or margarine over chicken and put on preheated barbecue. Cook 10 to 15 minutes each side, or until chicken is cooked through and juices run clear. Brush with remaining seasoned butter while barbecuing.

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    Reviews in English (10)


    I have to give this recipe 5 stars. It was a hit. The only thing I did different was after cooking the chicken on the grill (turning frequently) for about 20 minutes. I cooked the chicken (legs and thighs) covered with foil in the oven for about 325 for 30-45 minutes. This ensured that the chicken was cooked throughly, and also made a nice seasoned sauce for the chicken to marinate in.  -  26 Oct 2005  (Review from Allrecipes USA and Canada)


    This was probably the tastiest chicken we have ever had, on or off the grill. It was a little bit of work, but definitely worth it! We will definitely be doing this one again!!  -  04 Jul 2002  (Review from Allrecipes USA and Canada)


    this is very easy to make - just ask my grandkids. it's a new taste for chicken and one that i will make again.  -  27 Jun 2000  (Review from Allrecipes USA and Canada)