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Mustard, chilli, tomato sauce and jam make an easy and surprisingly yummy marinade for chicken drumsticks which turn out sweet, sticky and gloriously moreish.
Pre-heat the oven to 220°C/200°Fan/gas 7.
Season the chicken thighs well on all sides and put in a large roasting tin, well greased and seasoned. If you don’t like washing up, line the tin with non stick baking parchment.
Measure the jam, Dijon mustard, chilli flakes, garlic, Worcestershire sauce, tomato ketchup and soy sauce into a bowl and mix until smooth. Season with black pepper and a little salt. Spoon over the chicken, coating evenly.
Bake in a pre-heated oven for about 30 minutes at 220°C/ 425°F/ Gas 7 until brown. To test when the chicken is done, prod the thickest part with a fine skewer. If the juices run out clear, the chicken is done. Serve any juices with the chicken. Scatter with the chopped parsley.
Serve with rice and green salad.
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