- 8 large chicken drumsticks
- 4 garlic cloves, finely chopped
- 60ml (¼ cup) olive oil
- 30ml (2 tbsp) soy sauce
- 60ml (¼ cup) rice vinegar
- 60ml (¼ cup) honey
- 5ml (1 tsp) ground cinnamon
- few sprigs of fresh thyme OR 5ml (1 tsp) dried thyme
- 2.5ml (½ tsp) ground ginger
- 2.5ml (½ tsp) mustard
- Mix all the ingredients in a plastic bag and marinate the chicken overnight. It helps to knead the bag every now and then to make sure the chicken is completely covered.
- Preheat the oven to 140°C/fan 120°C/285°F/gas mark 1.
- Arrange the drumsticks in a dish in a single layer. Drizzle a bit of marinade over them to keep them moisturized. Cover with foil and bake in the oven for 40 minutes.
- Take the chicken out of the oven and increase the temperature to 180°C/fan 160°C/350°F/gas mark 4.
- Remove the foil and pour a bit more marinade to the chicken and make sure the drumsticks are well-coated.
- Return the chicken to the oven and bake for another 20 minutes, turning several times, until the chicken is tender and nicely glazed.
- Let the chicken rest for a few minutes before serving.
- Boiled new potatoes with buttered, steamed greens work well with the chicken.
- Drumsticks were used in this recipe to ensure even cooking. You are welcome to use chicken wings, thighs or breasts instead. Take note that you will need a longer cooking time if the pieces are bigger – bake for longer at 140°C/fan 120°C/285°F/gas mark 1 but keep the browning/glazing stage at 20 minutes at 180°C/fan 160°C/350°F/gas mark 4.
- I used Dijon mustard but you can use dried powder too.
- Instead of baking the chicken in the oven you can barbecue them while continuously glazing them with the marinade. Another method is to par-cook them in the oven first, then finishing them off on the grill.
- Serving Size: 1 serving
- Calories: 121.2
- Sugar: 14.6 g
- Sodium: 413.7 mg
- Fat: 3.3 g
- Carbohydrates: 15.5 g
- Protein: 8.1 g
- Cholesterol: 28.5 mg