Ingredients
8 chicken drumsticks
1 cup Smoky Sriracha + Lime Asian Steakhouse Marinade (use my store locator to find out where to buy)
1 tbsp vegetable oil
Coconut Sweet Chili ‘slaw:
3 cups shredded white cabbage
2 cup shredded purple cabbage
1 cup fine carrot strips
¼ cup finely sliced spring onion (scallions)
¼ cup Coconut Sweet Chili (use my store locator to find out where to buy) or any other ‘slaw dressing you like
Instructions
STEP 1
Preheat your oven to 180°C/360°F.
STEP 2
Place the drumsticks in a large bowl. Reserve a little of the marinde for basting later. Pour the rest over the drumsticks and mix well. You can leave these to marinate or use them straight away.
STEP 3
Heat the oil in a large frying pan over medium-high heat. Cook the drumsticks for 2-3 minutes each side or until golden and slightly charred. Transfer to a baking tray lined with foil. Baste with the extra marinade. And cook in the over for 45 minutes to 1 hour or until cooked through.
STEP 4
Just before serving toss together all the Coconut Sweet Chili ‘slaw ingredients. Serve drumsticks with the ‘slaw.
