Grilled Tandoori Chicken Drumsticks
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Make a couple of deep cuts on each side of the drumsticks.
Brush drumsticks with the lemon juice and set aside for 30 minutes.
Combine all marinade ingredients and mix until smooth, divide into 2 containers.
Place drumsticks in a large shallow dish and cover with 1 of the containers of marinade cover and marinate in the refrigerator for 6 hours or overnight.
Preheat oven to 350˚F (175˚C). Remove drumsticks from marinade and blot off the excess marinade. Bake at for 20 minutes.
Remove from the oven and let cool.
Using the second container of marinade, brush the drumsticks with more marinade and place on the BBQ for 5-10 minutes over medium heat or until the internal temperature reaches 165˚C (74˚C).
Serve over a bed of basmati rice.
|Per 640 g serving||Amount|
|Saturated Fat||8 g|
|Per 640 g serving||% Daily Value|