Teriyaki chicken drumsticks
The combination of sweet and sour flavours in this recipe is really appetising and it’s a great way to enjoy a casual meal. The bok choy slaw has a fabulous tangy taste and pairs perfectly with the juicy barbecued chicken drumsticks.
Ingredients
Method
Ingredients
Chicken
- ¼ cup soy sauce
- ¼ cup pineapple juice
- 2 tbsp Pams Brown Sugar
- 3 cloves garlic, crushed
- 2 tsp finely grated fresh ginger
- 1 teaspoon sesame oil
- 12 chicken drumsticks
- 2 tsp toasted sesame seeds
Bok choy slaw
- ¼ cup sweet chilli sauce
- 2 tbsp Pams Mayonnaise
- 1 tsp sesame oil
- 4 bok choy, finely sliced
- 2 carrots, julienned
- 2 spring onions, sliced
- ½ cup chopped coriander
- 2 tsp black sesame seeds
Method
- Preheat the oven to 200°C or preheat a hooded barbecue. Combine the soy sauce, pineapple juice, brown sugar, garlic, ginger and sesame oil in a small saucepan. Bring to the boil over a medium heat, then cook for 3-4 minutes, or until thickened.
- Cut 2-3 slashes into the top of each drumstick. Place the chicken in a large ovenproof dish lined with foil. Pour the sauce over the chicken and turn drumsticks several times to coat thoroughly. Sprinkle the sesame seeds over all sides of the drumsticks.
- Bake in the preheated oven for 35-40 minutes, turning occasionally, until the chicken is cooked through. Alternatively, cook the drumsticks on a preheated hooded barbecue over indirect heat for 35-40 minutes. If the teriyaki sauce starts to darken too much, add quarter cup of water at a time.
- Combine chilli sauce, mayonnaise and sesame oil in a small bowl for the slaw.
- Place the sliced bok choy, carrots, spring onions and coriander in a bowl. Gently stir through the dressing. Serve drumsticks with the slaw.