Barbecued chicken drumsticks
This family favourite is great for lunch, dinner or summer barbecues, coated in a gently smoked tomato sauce with a hint of mustard
SERVES
4
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
16
MINUTES
Ingredients
3 tbsp corn or other flavourless nut-free oil
2 tbsp molasses
4 tbsp tomato purée
1 tsp mustard powder
2 tbsp wine vinegar
2 tsp Worcestershire sauce
¼ tsp smoked paprika
salt
pepper
8 chicken drumsticks
Method
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.
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.Â
