Chick Chak BBQ Chicken
Burned out by the Pesach cook-a-thon? I have 2 words for you....five ingredients. ("Now THAT'S my kind of recipe," I can hear exhausted cooks chorus.) While these laughably simple, sticky chicken drumsticks can be prepared in mere minutes, they deliver a complex flavor that belies their humble assembly method. They're a staple at our annual Yom Ha'atzmaut party and, once you've tried them, they're sure to feature at every party or BBQ you throw. Let's pay tribute to Israel's birthday by naming this dish:
4 tablespoons honey 2 tablespoons Worcestershire OR soya sauce 6 tablespoons ketchup Squirt hot sauce* (optional) 1 tablespoon wholegrain mustard 1 kg drumsticks, skin removed * Include a generous squirt of hot sauce like Sriracha or Frank's for added flavor. A sprinkle of sesame seeds to serve looks great too. 1: Combine marinade ingredients and allow chicken pieces to marinate for 2 to 6 hours. 2: Cook on a BBQ till done, or cook covered in a 200 C oven for 40 minutes, then remove foil and cook a further 10 - 15 minutes to crisp. COOK'S NOTES: Drumsticks can have skin if preferred.You can obviously use chicken breasts, thighs or wings too but adjust cooking time accordingly.