Sticky BBQ Chicken Drumsticks
A great crowd-pleaser, these drumsticks are coated with a simple Asian-inspired glaze and cooked on the barbecue for that unique charred flavour. Perfect with coleslaw.
Per serving:
250kcals, 9g fat (2g saturated), 16g carbs (9.4g sugars), 26.2g protein, 0.9g fibre, 0.228g sodium
|
Prep: Cook: |
10 minutes 20-25 minutes |
|
| Difficulty: | Easy | |
| Serves: | 4 |
| Ingredients |
|---|
| 8 chicken drumsticks |
| For the marinade: |
| 2 tbsp honey |
| 3cm piece of fresh ginger, peeled and grated |
| 2 garlic cloves, crushed |
| 1 tsp Chinese five spice |
| 2 tsp soy sauce |
| 1 tbsp sweet chilli sauce |
| Juice of ½ a lime |
| 2 tsp tomato purée |
| 1 tbsp sesame oil |
| To serve: |
| Coleslaw |
| Corn on the cob |
directions
1 Slash the skin on each drumstick three or four times with a sharp knife. Place them in a sealable plastic bag.
2 Combine all of the remaining ingredients and pour over the drumsticks. Leave to marinate for at least three hours, or overnight if possible, turning occasionally.
3 Cook the drumsticks on the barbecue over a medium-high heat for about 20-25 minutes, brushing with any marinade left in the dish as they cook. Ensure the chicken is completely cooked throughout before eating.
4 Serve with coleslaw and grilled corn on the cob.
