Ingredients
1 Tablespoon Olive Oil
2 Tablespoons Grated Fresh Root Ginger
3 Gloves of Garlic, Chopped
3 Gloves of Garlic, Chopped
2 Tablespoons Grated Fresh Root Ginger
3 Gloves of Garlic, Chopped
2 Tablespoons Grated Fresh Root Ginger
2 Tablespoons Grated Fresh Root Ginger
2 Tablespoons Grated Fresh Root Ginger
2 Tablespoons Light Soy Sauce
2 Tablespoons Five-spice Powder/jerk to Taste
2 Tablespoons Grated Fresh Root Ginger
2 Tablespoons Five-spice Powder/jerk to Taste
2 Tablespoons Five-spice Powder/jerk to Taste
2 Tablespoons Five-spice Powder/jerk to Taste
2 Tablespoons Honey
2 Tablespoons Five-spice Powder/jerk to Taste
2 Tablespoons Five-spice Powder/jerk to Taste
1kg / 2lb Chicken Drumsticks (Skin on)
1kg / 2lb Chicken Drumsticks (Skin on)
1kg / 2lb Chicken Drumsticks (Skin on)
Cooking Instructions
- For the marinade, place all the marinade ingredients into a large bowl.
- Stir to combine
- Add the chicken and cover the bowl with cling film, then place it into the fridge to marinate for at least ten minutes
- Preheat the oven top 180C / 350F / Gas mark 4
- Place the chicken drumsticks onto a roasting tray and roast for 30 minutes, or until the skin is golden, and the chicken is cooked through
- (To check, pierce the drumstick at its thickest part, next to the bone. The juices should run clear)