Wednesday, 27 June 2012

BBQ Chicken Drumsticks

I know, a post. 

I'm almost as shocked as you are.

This post was on the site before the makeover, and now it's back (new and improved! with revisions and a picture!) and just as delicious as before.

(I obviously made mine for just me, but all the below amounts are for 8 drumsticks/4 people - of course, it depends on the amount of drumsticks per person you want and how much sauce you like as to how you change the amounts. The more, the merrier, IMO)

One tin plum or chopped tomatoes (400g)
3 garlic cloves
Half a large white onion, finely chopped
Dark soy sauce (about 100ml)
Honey (tbsp)
Black pepper
Olive oil
Chilli powder
8 chicken drumsticks

As usual, use your best judgement when determining how much of something to chuck in if I haven't provided a guide. 


Put everything but the coriander and tarragon in a blender. Blend. (Yes, it is this easy.)
Warning: my blended/uncooked sauce smelled like it was 90% garlic and wasn't hugely tasty when I tried it, but once cooked it was delicious!

Fry each piece of chicken on both sides to seal, and layer in a large over-proof bowl.Pour the sauce all over the chicken, and add coriander and tarragon over the top. Cover the bowl with a lid of some sort and cook at around 180 degrees for about an hour and a quarter.* 

About 20 minutes before they're due to come out, uncover the pot and turn the oven down a bit. 

It's all ready when the chicken juices are running clear when poked, as usual. The chicken/BBQ sauce mix should be stirred every now and then so the herbs mix around and the sauce doesn't form a skin, especially when it's uncovered.

If you just want the sauce, follow the steps but cook in a large saucepan - I can't guarantee it'll be as good without the meaty juices, but I'm sure it'll be just lovely as a dip.

Note - I've cooked this a couple of times, and have softened the onions in a frying pan with a little oil before adding them to mix and blending, or used different types of tinned tomatoes, or forgotten to cover the chicken/sauce mix in the oven, and it's always turned out alright. So don't panic; just enjoy.

*Again, if using more/less drumsticks/sauce, adjust times accordingly. 3 drumsticks with around 1/3 of the sauce the recipe makes took about 40 minutes to cook.

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