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Chicken Drumsticks

Categories: Allergy-Free, Entertaining, Kid-friendly, On the Grill, Quick to fix
Type: Main Dishes

A really useful recipe, popular with all ages, these chicken drumsticks can feed a crowd, and you'll have none of the big allergens to worry about.

Prep Time: 5M, plus chilling

Cooking Time: 14M-16M

Serves: serves 4


Dairy, egg, gluten, & nut free

  • 3 tbsp corn or other flavorless nut-free oil
  • 2 tbsp molasses
  • 4 tbsp tomato purée
  • 1 tsp mustard powder
  • 2 tbsp wine vinegar
  • 2 tsp Worcestershire sauce
  • 1/4 tsp smoked paprika (pimentón)
  • salt and freshly ground black pepper
  • 8 chicken drumsticks

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  1. Mix all the ingredients, except the drumsticks, in a shallow sealable container, seasoning well with salt and pepper.
  2. Make several slashes in the flesh on each chicken leg before adding them to the marinade-this lets the flavor in and also helps them to cook more evenly. Turn the drumsticks to coat them thoroughly.
  3. Cover and chill for at least 4 hours or overnight.
  4. Remove the chicken from the marinade and shake off the excess.
  5. Cook under a preheated broiler or on the grill for 7-8 minutes on each side or until richly browned and the juices run clear when the skewer is inserted into the thickest part of the meat.
  • Check that the mustard powder, Worcestershire sauce, and paprika are gluten free.
  • These are delicious served with grilled corn on the cob. Roll the cobs in a mixture of salt, pepper, and chilies, with lime squeezed over, and cook under a broiler or on a grill. Note that some people are sensitive to chilies, so omit if in any doubt.

excerpted from:

Excerpted from Allergy-Free Cookbook.
Copyright © 2009 Dorling Kindersley Limited.
Buy this book now!

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