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BBQ chicken marinade
Barbecues are the perfect summer treat, with a range of foods and recipes to heat over the coals. With the dying embers of the barbecue, you could try popping some marshmallows onto skewers and toasting them for a sweet treat.
Ingredients:
Method:
Mix the BBQ sauce: Open out the freezer bag, then spoon in the ketchup, honey, chilli sauce, soy sauce, oil, vinegar and spice. Close the bag and squidge the ingredients together to mix them. Add the chicken: Make two or three deep cuts in the meaty part of the drumsticks with a sharp knife (this helps them take on lots of flavour from the sauce). Put the chicken in the bag with the sauce and tie shut. Wash your hands. Grab the bag and squeeze everything together again so all the drumsticks are well coated. Leave out for one hour, or in the fridge overnight, to marinate. This will allow the chicken to take on the flavour of the sauce - the longer it is left, the more intense the flavour.
Cook the chicken - Oven
Heat oven to 200C/fan 180C/gas 6. Tip the chicken and sauce into a large roasting tin and space the drumsticks apart.
Carefully put the roasting tin in the oven using oven gloves, then set the timer for 20 mins.
When the time is up, carefully take the chicken from the oven.
Brush the chicken with the glaze in the roasting tin, then return to the oven for 15 mins more.
Cook the chicken - BBQ
Alternatively add to a hot barbecue and cook until golden brown, taking time to brush the chicken with any excess glaze during the cooking process.
Bone-in chicken will generally take about 35-45 minutes to cook through.