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