A really useful recipe, popular with all ages, these chicken drumsticks can feed a crowd and you’ll have none of the ‘big four’ allergens to worry about.
They are great for lunch or dinner and ideal for barbecues, especially if served with grilled corn. Add a baked potato for a filling and nutritious meal. The easy-to-make barbecue sauce scores over shop-bought versions as it contains neither wheat nor dairy.
Serves 4 Dairy, egg, gluten and nut-free
3 tbsp corn or other flavourless nut-free oil 2 tbsp molasses 4 tbsp tomato puree 1 tsp mustard powder 2 tbsp wine vinegar 2 tsp Worcestershire sauce ¼ tsp smoked paprika (pimentón) Salt and freshly ground black pepper 8 chicken drumsticks
Mix all the ingredients, apart from the drumsticks, in a shallow sealable container, seasoning well with salt and pepper.
Make several slashes in the flesh on each chicken leg before adding them to the marinade — this lets the flavour in and also helps them to cook more evenly. Turn the chicken drumsticks to coat them thoroughly.
Cover and chill for at least 4 hours or overnight.
Remove the chicken from the marinade and shake off the excess.
Cook under a preheated grill or on the barbecue for 7-8 minutes on each side or until richly browned and the juices run clear when a skewer is inserted into the thickest part of the meat.
Watch out for mustard powder, Worcestershire sauce, and paprika — check that they are gluten-free, if needs be.
Serving suggestion: These are delicious served with grilled corn on the cob. Roll the cobs in a mixture of salt, pepper, and chillies, with lime squeezed over, and cook under a grill or barbecue. Note that some people are sensitive to chillies, so omit if in any doubt.
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