Recipe by: © Copyright, Annabel Langbein Media.
Mustard and honey make a winning marinade combination. Chicken can either be barbecued or baked in the kitchen. You can use the leftover marinade as a sauce.
- 12 chicken drumsticks
- ¼ cup honey
- 3 tbsp white wine vinegar
- 2 cloves garlic, crushed
- 2 tbsp Dijon mustard
- 2 tbsp oil
- 2 tbsp chopped fresh thyme or rosemary leaves
- Salt and pepper, to taste
- Place chicken in a bowl or clean plastic bag. Combine honey, vinegar, garlic, mustard, oil and herbs, add to chicken and toss to coat. Marinate in the fridge for at least 1 hour or up to 24 hours.
- When ready to cook, preheat oven to 200°C and line a large baking dish with baking paper for easy clean-up. Arrange chicken drumsticks in a single layer on prepared oven tray and season with salt and pepper. Transfer marinade to a small pot and simmer until slightly thickened (about 3 minutes).
- Bake chicken, turning frequently, until juices run clear when chicken is pierced with a skewer in the thickest part (25-30 minutes). Brush with reduced marinade during the last 15 minutes of cooking. Alternatively, microwave in a covered dish for 8 minutes then brush with reduced marinade and barbecue or grill for 6-8 minutes until golden and fully cooked through. Spoon over the remaining reduced marinade to serve.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||5.0 g|
|Total carbohydrates||12.8 g|
|- Sugars||12.2 g|
|Dietary fibre||0.2 g|