The only way to prepare chicken drumsticks for the bar-b-que is to poach them gently first.
This way the chicken is guaranteed to be cooked. Then all you need to do is to finish them off on the grill, easy.
The spicy peanut sauce is delicious with the chicken, make it up and keep it in a saucepan, and leave it at a cool side of the bar-b-que.
- 8 Chicken drumsticks, skin on
- 1 carrot
- 1 onion, peeled and chopped
- I chicken stock cube, organic
- Salt and freshly milled pepper
- 1 tbspn Sesame oil
- 1 tbspn Worcestershire sauce
- Pinch chilli powder
- Pinch of Ground cumin
- I x 340g Jar of ‘Crunchy Peanut Butter
- 1 Small onion, peeled and chopped
- 2 Cloves of garlic, peeled an chopped finely
- A couple of dashes of Tabasco sauce
- Cold water
- 4 tbspns Chopped coriander
- 1 tbspn Maple syrup
- 2 tbspns vegetable oil
- 2 tbspns Malt vinegar
First, place the drumsticks into a clean saucepan, add the vegetables and stock cube, cover with cold water.
Bring to the boil, turn down the heat, so the chicken is just simmering.
Season well and cook gently for 45 minutes.
The meat must be cooked, but not falling off the bone.
When cooked carefully strain and drain well.
When cool, place the chicken in a bowl, add the sesame oil, Worcester sauce, chilli powder and ground cumin. Mix well and coat the chicken, chill well.
To make the sauce, heat the vegetable oil in a saucepan, add the onions and garlic. Cook for 15 minutes to soften.
Add the peanut butter, maple syrup, Tabasco, coriander, and enough cold water to make a sauce consistency.
Just warm the whole sauce through, do not boil.
Adjust the seasoning and cover and keep warm.
Pat the drumsticks dry with kitchen towel.
Place the chicken drumsticks on the hot bars, and brown on all sides for about 10 minutes.