Lipsmacking spicy drummettes

Lipsmacking spicy drummettes

Ingredients

  • 1/4 cup (60ml) lemon juice
  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • 2 tablespoons tomato paste
  • 1 tablespoon balsamic vinegar
  • 2 cloves garlic, crushed
  • 2 teaspoons finely grated lemon rind
  • 1/2 teaspoon chilli powder
  • 24 (1.7kg) chicken drummettes
  • 1 green onion (green shallot)

Preparation method

1. Combine all the ingredients, except the chicken and onion, in a large shallow dish. Add the chicken; stir until well coated in the marinade. Cover, refrigerate for 3 hours or overnight, stirring occasionally.

2. Preheat the oven to 200°C (180°C fan-forced). Cut the onion into long thin strips; place
in a bowl of iced water.

3. Place the drained chicken in a shallow baking dish. Roast, uncovered, for 35 minutes or until cooked through, brushing with remaining marinade after 10 minutes.

4. Serve chicken topped with drained onion.

Uncooked marinated chicken suitable to freeze. Not suitable to microwave.

More inspiration

Quail with cherriesQuail with cherriesHere's an interesting fact: "quail" is actually the name for dozens of different species of birds as opposed to just one. I did not previously know that. I was surprised to find this out but then... Beetroot and feta salad with crispy sageBeetroot and feta salad with crispy sageThere are few things more satisfying than getting your hands stained a bright fuchsia by the common garden beet. Almost every country in the world has their very own recipe for this earthy vegetable... Kuku sabzi, the Persian omeletteKuku sabzi, the Persian omeletteThank the world that Middle Eastern food is starting to push its way in front of the monotonous burger and chicken wing takeaways that occupy every main street in the land. I'm not talking about...
advertisement
Get great recipes on your mobile wherever you are.