Sweet and sticky chicken drumsticks recipe for summer BBQs and fun family meals.
St Clements Drumsticks
1 x 12 Pack Chicken Drumsticks
200g Orange Marmalade
30ml Light Soy Sauce
Juice of 1 Lemon
1 x Heaped tsp Paprika
Salt and Black Pepper
250g Cous Cous
Make some deep cuts into the chicken drumsticks with a sharp knife.
Put the marmalade, soy sauce, paprika and lemon juice in a small saucepan.
Gently heat till the marmalade melts.
Season with some salt and pepper.
Put the drumsticks into a large bowl, pour over the marinade and turn the drumsticks in the mixture to coat.
Refrigerate for a few hours or overnight, turning occasionally.
Remove the drumsticks from the marinade and BBQ for about 15/ 20 mins – turning and basting with the remaining marinade as you cook.
Cook the couscous as instructions on the pack.
Serve the BBQ drumsticks on the bed of couscous.