Lemon Ginger Drumsticks With Mango Mustard Seed Glaze
Lemon Ginger Drumsticks With Mango Mustard Seed Glaze
16 Chicken drumsticks slashed
Marinade
¼ cup fresh grated ginger (60ml)
2 tablespoons garlic, minced (30ml)
1 teaspoon chilli powder (5ml)
2 lemons juice and zest
¼ cup chopped fresh mint (60ml)
1 teaspoon cracked pepper (5ml)
Glaze
½ cup mango chutney sieved (125ml)
2 tablespoons mustard seeds (30ml)
Salt and pepper to taste
Place slashed chicken into a large seal able plastic bag. Place all marinade ingredients in a small bowl and mix to combine. Pour marinade over chicken seal the bag and marinate in the refrigerator for a minimum 1 hour and up to 4 hours.
To prepare glaze strain the mango chutney with a fine sieve. If you find your chutney is too thick place in a small saucepan and warm over low heat with 1 tablespoon (15ml) water. Mix in mustard seeds and season with salt and pepper.
Preheat grill to 350°F/175°Cor medium heat.
Oil grill. Remove chicken from marinade and brush off excess. Season chicken with salt and pepper to taste.
Place chicken on grill, baste with glaze and cook for 6 minutes. Flip chicken breast, baste with glaze and cook for 6 minutes, or until juice run clear.
Yield: 8 servings
16 Chicken drumsticks slashed
Marinade
¼ cup fresh grated ginger (60ml)
2 tablespoons garlic, minced (30ml)
1 teaspoon chilli powder (5ml)
2 lemons juice and zest
¼ cup chopped fresh mint (60ml)
1 teaspoon cracked pepper (5ml)
Glaze
½ cup mango chutney sieved (125ml)
2 tablespoons mustard seeds (30ml)
Salt and pepper to taste
Place slashed chicken into a large seal able plastic bag. Place all marinade ingredients in a small bowl and mix to combine. Pour marinade over chicken seal the bag and marinate in the refrigerator for a minimum 1 hour and up to 4 hours.
To prepare glaze strain the mango chutney with a fine sieve. If you find your chutney is too thick place in a small saucepan and warm over low heat with 1 tablespoon (15ml) water. Mix in mustard seeds and season with salt and pepper.
Preheat grill to 350°F/175°Cor medium heat.
Oil grill. Remove chicken from marinade and brush off excess. Season chicken with salt and pepper to taste.
Place chicken on grill, baste with glaze and cook for 6 minutes. Flip chicken breast, baste with glaze and cook for 6 minutes, or until juice run clear.
Yield: 8 servings
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