Chicken Drumsticks with Parsley and Lemon

1 clove garlic, crushed
1/4 bunch parsley, finely chopped
Finely grated rind and juice of 1 large lemon
1/3 cup olive oil
8 chicken drumsticks
2 truss tomatoes, diced
1 avocado, diced
1 tbsp olive oil
salt and pepper

1) In a medium bowl combine garlic, parsley, lemon rind, 3/4 juice of one lemon and olive oil. Score drumsticks by making 2 slits about 2 cm apart on both sides of the drumstick with a sharp knife. Place drumsticks in a large bowl and pour half of the parsley mixture over the chicken, reserve other half of the marinade. Mix well then cover and refrigerate for 10 minutes.

2) Preheat grill to medium high heat. Season the chicken with salt and pepper and cook the drumsticks on the hot grill for 15 to 20 minutes, or until cooked through to the bone with an internal temperature of 75*C (167*F).

3) In a large bowl, combine tomato, avocado, 1/4 juice of lemon and olive oil, and season to taste with salt and pepper.

4) Drizzle the reserved parsley sauce over and around chicken and serve.