Sticky Chicken

Method4 steps

1. 1

   Step 1: Make three slashes in the fleshy part of each raw drumstick. In a separate bowl, mix all the soy sauce (2 tbsp), honey (1 tbsp), olive oil (1 tbsp), concentrated tomato purée (1 tsp) and Dijon mustard (1 tbsp) into one marinade. Wash hands and clean utensils after handling the raw chicken (8).

   Uses 8 raw chicken drumsticks · 2 tbsp soy sauce · 1 tbsp honey · 1 tbsp olive oil · 1 tsp concentrated tomato purée · 1 tbsp Dijon mustard

2. 2

   Step 2: Pour the complete mixed marinade over all eight slashed drumsticks and coat them thoroughly. Cover and marinate in the refrigerator for thirty minutes.

   Marinate coated drumsticks in refrigerator · 30 minUses All eight slashed drumsticks and all prepared marinade

3. 3

   Step 3: Heat the oven to200 °C /180 °C fan/gas6. Have a shallow roasting tray ready, and keep the coated drumsticks refrigerated until their thirty-minute marinating time is complete.

4. 4

   Step 4: After the full thirty-minute refrigerated marinade, put all the coated drumsticks and all their marinade in the shallow roasting tray in one layer. Roast at200 °C /180 °C fan/gas6 for about thirty-five minutes, turning occasionally. Continue until the glaze in the tray is bubbling and cooked, the chicken is tender and every drumstick reaches 74 °C / 165 °F in its thickest part, away from the bone. Transfer with clean utensils onto a clean serving plate and serve as four portions, two drumsticks each. Use only the thoroughly cooked tray glaze; do not add any uncooked raw-chicken-contact marinade at serving.

   Roast sticky drumsticks; check74C doneness · 35 minUses All marinated drumsticks and their marinade