A really useful recipe, popular with all ages, these chicken drumsticks can feed a crowd and you’ll have none of the “Big Four” allergens to worry about. They are great for lunch or dinner and ideal for barbecues, especially if serving with grilled corn. Add a baked potato for a filling and nutritious meal. The easy-to-make barbecue sauce scores over shop-bought versions as it contains neither wheat nor dairy.
Recipe courtesy of "Allergy-Free Cookbook" by Alice Sherwood, copyright 2007. Used by permission of Dorling Kindersley Limited. All rights reserved.
|3 tbsp corn or other flavorless nut-free oil||2 tsp Worcestershire sauce|
|2 tbsp molasses||1/4 tsp smoked paprika (pimenton)|
|4 tbsp tomato puree||salt and freshly ground black pepper|
|1 tsp mustard powder||8 chicken drumsticks|
|2 tbsp wine vinegar|
Mix all the ingredients, apart from the drumsticks, in a shallow sealable container, seasoning well with salt and pepper.
Make several slashes in the flesh on each chicken leg before adding them to the marinade – this lets the flavor in and also helps them to cook more evenly. Turn the chicken drumsticks to coat them thoroughly.
Cover and chill for at least 4 hours or overnight.
Remove the chicken from the marinade and shake off the excess.
Cook under a preheated grill or on the barbecue for 7–8 minutes on each side or until richly browned and the juices run clear when a skewer is inserted into the thickest part of the meat.
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