Ingredients
Units
Scale
- 375ml (1 1/2 cups) seedless raspberry jam
- 80ml (1/3 cup) balsamic vinegar
- 45ml (3 tbsp) soy sauce
- 5ml (1 1/2 tbsp) crushed red pepper
- 10 chicken drumsticks
Instructions
- Preheat the oven to 140°C/fan 120°C/285°F/gas mark 1.
- In a small saucepan, combine the jam, vinegar, soy sauce and pepper over medium heat. Stir until smooth.
- Lightly oil a large baking dish. Season the drumsticks with salt and pepper and arrange in the dish in a single layer. Pour the sauce over the chicken making sure everything is thoroughly coated then 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. Turn the chicken pieces over and coat with the sauce in the baking dish.
- 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.
Notes
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Serve with potato fries and your favourite greens.
-
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.
- For extra flavour you can marinate the chicken in the sauce overnight before simply pouring everything into a large baking dish and cook them according to the recipe’s instructions.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 226
- Sugar: 7.7 g
- Sodium: 742 mg
- Fat: 9.4 g
- Saturated Fat: 2.5 g
- Carbohydrates: 12.3 g
- Protein: 22.6 g
- Cholesterol: 71 mg