8 chicken drumsticks
For the marinade:
2 tbsp honey
3cm piece of fresh ginger, peeled and grated
2 garlic clove, crushed
1 tsp Chinese five spice
2 tsp soy sauce
2 tsp sweet chilli sauce
2 tsp tomato purée
1 tbsp sesame oil

1. Slash the skin on each drumstick three or four times with a sharp knife. Place them in a non-metallic bowl or a sealable plastic bag.
2. Combine all of the remaining ingredients and pour over the drumsticks. Leave to marinate for at least three hours, or overnight if possible, turning occasionally.
3. Cook the drumsticks on the barbecue over a medium-high heat for about 20-25 minutes, brushing with any marinade left in the dish as they cook. Ensure the chicken is cooked throughout before eating. Serve with coleslaw and grilled corn on the cob.

Per serving: 241kcals, 8.9g fat (1.9g saturated), 13.6g carbs, 9.2g sugars, 26.1g protein, 0.7g fibre, 0.227g sodium