Prep Time:90 mins
Understanding food allergies and intolerances
Barbecue chicken drumsticks
Cooking Time:25 mins
Serves:4 Adults
Cost:Low
This easy recipe is not just for the BBQ, it can be done in the oven too.
Ingredients
- 16 Chicken drumsticks
For the Marinade:
- 1½ tablespoons of tomato ketchup or tomato purée
- 1 tablespoon of soy sauce
- 1 tablespoon of balsamic vinegar
- 1 tablespoon of honey
- 1½ tablespoons of brown sugar
- 1 teaspoon of wholegrain mustard
- 1 teaspoon of Dijon mustard
- 1 orange, juice and zest
- Black pepper, to taste
Method
- Mix all the marinade ingredients together in a large bowl and season well with pepper
- Place the chicken drumsticks into the bowl and stir around until all the drumsticks are coated with the sauce
- Cover the bowl with cling film and place on the bottom shelf of the fridge to marinate for at least a couple of hours
- Light the barbeque and when it’s hot place chicken pieces on top
- Cook the chicken for at least 25 minutes turning regularly making sure that the chicken cooks evenly on all sides
- Barbeque meats must be cooked thoroughly to protect yourself and others from food poisoning. If you have a meat thermometer, take the chicken off the heat and insert the thermometer in the thickest part. The chicken is ready when the thermometer reaches 75 degrees.
- If you don't have a meat thermometer, cut into the thickest part of the chicken with a clean knife to ensure that it is piping hot all the way through, there is no pink meat left and the juices run clear.
What you will need
- Mixing bowl
Serving suggestions
Serve with baked potatoes and corn-on-the-cob
"Remove the skin before eating to cut down on calorie and fat intake"
