BBQ chicken drumstick fillets

PREPARATION TIME
0 minute
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After having applied the sauce on the chicken drumstick fillets, pour the remaining sauce in a small pan and bring it to a boil. You can serve it with the crispy chicken drumstick fillets. Filter the remaining soup, distribute it in small boxes and freeze. Later on, these frozen stocks can be added to soups or ragouts. Do not bother the somewhat black coating on the fillets that may develop while roasting. It is because the honey added to the sauce caramelizes, what actually adds an extra flavour to the roast.

1.
Rinse the chicken drumstick fillets and tap them dry with kitchen paper. Add bay leaf, pepper and vegetable stock powder to water and cook the fillets in it for just 20-25 minutes. Or - minding also cost-efficiency - cook a traditional spicy chicken soup with vegetables.

2.
Mix the ingredients well for the sauce and massage it into the chicken drumstick fillets to coat both sides well. Place them on a grill rack. Roast them over glowing charcoal or on a griller (or even in the oven at medium heat) for about 15 minutes.

3.
Serve with foil-wrapped roasted potatoes and a dip sauce made of sour cream, crushed garlic and chopped parsley.

Ingredients
  • 8 chicken drumstick fillets
  • 1 bayleaf
  • a few black peppercorns
  • 1 teaspoon of seasoning
  • for the sauce:
  • 3.5 dl ketchup
  • 4 tablespoons honey
  • a pinch of oregano
  • Basil, thyme, Cayenne pepper
  • 3 cloves of garlic crushed
  • 1 small onion chopped
  • 1 teaspoon smoked aroma or powder (available kitchen ready)
  • 1 teaspoon coarsely crushed black pepper and salt
Goldenfood

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