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Leftover dips work great spread on sandwiches!

Prep:
Cook:
30 minutes
30 minutes
Difficulty: Easy
Serves: Serves 4
Ingredients
Grilled corn on the cob
1 x pack of Inishella BBQ Smokey Chicken Wings
1 x pack of Inishella BBQ Chicken Drumsticks
A pinch of flakey salt
1 ½ tbsp honey
40g cream cheese
½ lemon, juiced
2-3 tbsp SPAR Green Pesto
180g mayonnaise
2 tbsp SPAR Extra-Virgin Olive Oil
Black pepper
2 tbsp fresh mint leaves, finely chopped
100g SPAR Feta Cheese, crumbled
300g Greek yoghurt
1 garlic clove, crushed
1 large cucumber
100g SPAR Chevre Goats Cheese

directions

  1. To prepare the cucumber yoghurt dip, coarsely grate the cucumber, then scrape into a sieve over a bowl. Sprinkle over the salt and toss a few times. Leave to drain for 30 minutes to one hour. Give the cucumber a final squeeze through the sieve and pat dry with kitchen roll.
  2. In a bowl, combine the garlic, yoghurt, crumbled feta, mint and some black pepper. Add the cucumber and mix well until everything is combined.
  3. Spoon into a bowl and drizzle over the oil.
  4. To prepare the pesto-mayo dip, simply combine all of the ingredients together in a small bowl and set aside.
  5. To prepare the goat’s cheese and honey dip, add the ingredients to a food processor and pulse until smooth and creamy. Once nicely whipped, transfer to a bowl and set aside.
  6. Cook the drumsticks and wings on a preheated barbecue for 25-30 minutes, turning every so often, until cooked through.
  7. Serve on a platter with grilled corn, celery sticks and the assorted dips.