Korean chicken

Ready in 35 minutes, plus marinating

1kg chicken drumsticks

For the marinade:

2 tbsp soy sauce
2 tbsp sesame oil
2 tbsp honey
1 tbsp sriracha chilli sauce
1 tbsp soft brown sugar
2 garlic cloves, crushed
1 ripe pear, pealed and chopped

1 Combine all of the marinade ingredients and pour 3⁄4 into a large bowl. Score the chicken legs, add to the marinade, combine well, cover and chill for an hour or overnight. Take out of the fridge 30 minutes before cooking.

2 Set the chicken drumsticks high above a moderate barbecue so that they cook slowly. Cook for 25 minutes, turning frequently and basting as you go with the rest of the marinade until cooked through. You could cook them in the oven for 20 minutes and then finish on the barbecue or under a grill if you prefer. Serve with a fresh Asian-style coleslaw.

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