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Barbecued chicken drumsticks with ginger barbecue sauce


Serves: 4
timePrep time: 15 mins
timeTotal time:
Barbecued chicken drumsticks with ginger barbecue sauce
Recipe by Angela Boggiano / Recipe photography by Craig Robertson

Barbecued chicken drumsticks with ginger barbecue sauce


Serves: 4
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
437Kcal
Fat
13gr
Saturates
4gr
Carbs
43gr
Sugars
40gr
Fibre
1gr
Protein
45gr
Salt
2.7gr

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Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

See more of Sainsbury's magazine’s recipes

Ingredients

  • 1kg chicken drumsticks, skinned and scored
  • ½ tbsp toasted sesame seeds
  • 1 red chilli, deseeded and finely chopped
For the ginger sauce
  • 1 small onion, finely chopped
  • 3 tbsp balsamic vinegar
  • 3 tbsp soft dark brown sugar
  • 3 tbsp soy sauce
  • 3 tbsp Worcester sauce
  • 3 tbsp tomato ketchup
  • 750ml non-alcoholic ginger beer (we used Belvoir)

Step by step

Get ahead
Prepare up to the end of step 2 the day before.
  1. Put all the sauce ingredients in a large saucepan and mix together well. Bring to a simmer and cook uncovered for about 30 minutes until reduced by half, thickened and sticky, then allow to cool.
  2. Toss the chicken drumsticks in half the sauce in a shallow ovenproof dish. Cover with foil and chill until needed.
  3. When ready to cook, preheat the oven to 220°C, fan 200°C, gas 7 and also prepare the barbecue to medium, until the coals turn a pale grey colour.
    Tip
    Use kitchen paper to grip the skin on the drumsticks and easily remove it.
  4. Bake the chicken in the oven for 25 minutes until completely cooked through. Transfer the cooked drumsticks to the barbecue, around the outer edge where it is not too hot, and brush with a bit more of the sauce. Cook for 15 minutes, turning regularly, until golden and sticky with charred areas.
  5. Meanwhile, pour the remaining sauce into a roasting tin or disposable foil tray on the barbecue. As the chicken legs are ready, add them to the sauce in the tin, tossing to coat thoroughly in the sauce. Alternatively, grill the drumsticks then heat through the remaining sauce and use to coat the chicken. Serve scattered with sesame seeds and chilli.
Chef quote
The ginger beer helps create a wonderful sticky sauce. It is not too spicy, so perfect for children – just leave out the chilli garnish.

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