Barbecue chicken drumsticks

Ingredients

• Chicken drumstick

  Broilers or fryers, meat and skin, raw

  16 drumstick, bone removed or 1.17kg

• Tomato sauce

  No salt added

  1 ½ tbsp or 23g

• Soy sauce

  Regular sodium, Shoyu

  1 tbsp or 16g

• Balsamic vinegar

  1 tbsp or 16g

• Honey

  1 tbsp or 21g

• Brown sugar

  1 ½ tbsp or 14g

• Wholegrain Mustard

  Tesco

  5g

• Dijon mustard

  Grey poupon

  1 tsp or 5g

• Orange juice

  4 tbsp or 62g

• Orange zest

  1 orange or 4g

Directions

1. Mix all the marinade ingredients together in a large bowl and season well with black pepper.
2. Place the chicken drumsticks into the bowl and stir around until all the drumsticks are coated with the sauce.
3. Cover the bowl with cling film and place on the bottom shelf of the fridge to marinate for at least a couple of hours.
4. Light the barbeque or preheat the oven to 200°C / 400°F / Gas Mark 6.
5. Cook the chicken for at least 30 minutes turning regularly making sure that the chicken cooks evenly on all sides.
6. Before serving, check that the chicken is properly cooked by removing it from the heat and cutting into the thickest part of it with a clean knife to ensure that it is piping hot all the way through and there is no pink meat remaining and the juices run clear.

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