Marinated chicken pieces from the grill with cucumber salad

1.

For the marinade, melt the butter in a small saucepan over low heat. 1-2 teaspoons of brown sugar, cinnamon, cocoa, vinegar, chilli powder, paprika, 1 teaspoon each of salt and pepperadd and stir well. Remove from the stove and stir in 5 tablespoons of oil.

2.

Pat the chicken dry and separate the thighs and legs. Put the chicken pieces in a freezer bag, pour the marinade over them, close the bag and knead well. Approx. Marinate for 1 hour.

3.

Take the chicken out of the freezer bag and place in a grill tray. Spread the rest of the marinade on top. Grill the grill tray with meat on the hot grill for 30–45 minutes, depending on the heat. Turn parts several times.

4.

Peel the onions, cut in half and cut into thin strips. Wash and clean the cucumbers and cut into slices 2-3 mm thick. Wash the dill, shake dry and cut finely. Peel the garlic and chop very finely.

5.

Mix together yogurt, dill, except for something to garnish, approx. 2/3 garlic, lemon juice and 1 teaspoon brown sugar. Season well with salt and pepper. Mix the cucumber and onions, add the yoghurt and stir well.

6.

Arrange the salad, sprinkle with dill.

7.

Clean the chilli, cut lengthways, wash and remove the seeds. Cut the pod into small pieces. Wash the parsley, shake dry and cut finely. Peel the shallot and dice very finely. Mix the chilli, parsley, remaining garlic and shallot with 5 tablespoons of oil.

8.

Place the chicken pieces from the grill tray directly on the hot grill approx. 5 minutes before the end of the grilling time and brown them while turning. Just before serving, spread the chilli and parsley mixture on top.

9.

Add cucumber salad.