Chili Chicken Drumsticks

- 1 tablespoon of vegetable or olive oil

- ½ of onion that is finely chopped

- 1 cloves of garlic, crushed

- 100ml of tomato ketchup

- 2 tablespoons of Worcestershire sauce

- 2 tablespoons of chili seasoning

- 100ml of red wine vinegar

- 2 tablespoons of apricot preserves (apricot jams)

- 1 teaspoon of mustard powder

- 5 numbers of chicken drumstick


Methods

- Sauté the garlic and onions until it soft and lightly colored using the vegetable oil.

- Put the all the rest of the ingredients except the chicken.

- Simmer the ingredient for about 3 minutes and after that, switch the heat off and leave to cool.

- Arrange the chicken in a baking tray in a single layer and pour the sauce over it.

- Marinate it using the sauce and make sure it is fully covered with the sauce.

- Leave it for around 3 hours.

- After 3 hours, remove all the extra marinade that are in the baking tray and put in other bowl. Do not dispose the marinade because we need to use it as dipping.

- Put the drumsticks under a preheated moderate grill and cook for about 10 minutes on every side of the drumsticks.

- Cook the chicken until the chicken is well browned.

- Heat the reserved marinade and serve with the drumsticks as dipping.


Tips

- Use the bamboo skewer to check the condition of the chicken meat by sticking the skewer into the meat. If you see water that came out after you put the skewer inside the meat is clear, this means the chicken is cooked. But if the water contains bloods, this means that the chicken is not fully cooked.

Note

- This recipes serve for 5 people

Return From Chili Chicken Drumsticks To Barbeque Recipe Menu