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
- 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.
- 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.
- 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