I always tend to by chicken drumsticks when they’re on offer, as I like the darker chicken meat and these are perfect to snack on, bring to a picnic etc.
The recipe for this fabulous marinade is from a great Swedish food blog called Smaskens. Annika who runs it is one of my role models in cooking and all the recipes I have tried from her have been wonderful. This was no exception.
I ate the drumsticks in two ways. First served with couscous with lemon and spinach and a simple cold sauce with creme fraiche and sweet chilli. Second just lukewarm with corn on the cob. Both were delicious, and if you marinade the chicken for as long as I did, 48 hours, the meat is so tender and succulent you don’t need a sauce with it.
Chicken drumsticks with sweet chilli marinade
After Annika’s recipe.
1,8 kg chicken drumsticks
50 ml Chinese soy sauce
100 ml sweet chilli sauce
100 ml olive oil
4 cloves of garlic, grated/pressed
2 tsp sambal oelek
1 tsp salt
Mix the ingredients for the marinade and pour it into a large ziplock bag (double-bag if needed) and add the chicken. Marinade for at least an hour, preferably longer. I kept mine in the fridge for 48 hours, turning it around a few times to the marinade to distribute evenly.
Place the chicken on a wire rack with a roasting tray underneath. Cook in 200C oven for about 30 minutes, turning after 15 minutes so the cook evenly.