Sticky Chicken Drummies

This one is a great weekday meal. So quick and easy and a winner for all the family.
All you need to do is whip together a marinade, marinade for as long as you can (overnight always being preferable) and cook. Here i’ve served a pea hoummus and nachos alongside, but coleslaw and potato wedges are a good alternative or even a nice yougurty dressing and grilled flatbread-perfect for a tv dinner, no cutlery!!
Or keep it chinese and serve it with some lovely steamed dumplings, seasame greens and prawn crackers 🙂 There are endless possabilities.
Right i’m getting hungry so lets get down to it…here goes…

Sticky Chicken Drummies

For the marinade:
5 tbsp hoisin sauce
3 tbsp ketchup or tomato puree (if you want a deeper flavour)
3 tbsp soy sauce
3 tbsp grapefruit juice + 2 tsp of the grated zest
3 tbsp light brown sugar or dark runny honey
3 tsp grated ginger
1 tbsp garlic oil
8 chicken drumsticks, slashed 3 times (i got my butcher to do this, thanks rob!!)

Mix all the marinade ingredients together in a large bowl. Add the chicken and rub the marinade into the chicken really well. Cover and place into the fridge for at least an hour, but try to leave it overnight as this will really improve the flavour. Get the chicken out of the fridge 1/2 an hour before cooking so it can come up to room temperature. This way it will cook evenly 🙂
Preheat the oven to 190’C and line a roasting tray with foil (trust me, do not forget this step, it will save you or the washer upper a load of hassel later, they’ll thank you!!)
Place the chicken in an even layer, but don’t chuck the marinade we’ll use it to baste later on.
Roast the chicken for about 20 minutes then take out and carefully turn over and brush the remaining marinade over. Return to the oven and roast for another 20-30 minutes until the chicken is tender and the marinade dark and sticky. Yum! Serve as i have, or use some of my earlier suggestions, get in touch if you would like a recipe.
Hope you enjoy.
xxx