Spicy chicken drumsticks
By Pete Houston
Serves: 3 – 5
Makes: 8 – 12
Time: 100 minutes
Ingredients
- 10 chicken drumsticks skin on
- ½ lemon juice only
- 2 tsp ground coriander
- 2 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp dried tarragon
- ½ tsp ground cumin
- ½ tsp Worcestershire sauce
- ½ tsp Wiltshire Chilli Farm Fatali sauce or other equally spicy sauce
- ¼ tsp garlic granules
- ¼ tsp salt or to taste
Method
Combine all of the ingredients apart from the chicken in a large dish and mix together well. Make a few deep slashes in each of the drumsticks and place them in the dish. Stir them all around with your hands and ensure the marinade gets into the slashes. Wash your hands well.
Time: 10 minutes.
Cover the dish and transfer to the fridge for at least an hour or up to 8 hours.
Time: 60 minutes.
Cook the drumsticks on a barbecue over indirect medium heat for about 20 minutes, turning occasionally and basting with any remaining marinade. When they are cooked through, finish off over direct heat for 3-4 minutes on each side to crisp the skin. Alternatively, roast in a conventional oven or under a medium grill. Enjoy hot or cold.
Time: 30 minutes.
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