fbpx

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Smoky Sriracha Drumsticks

Share on facebook
Share on twitter
Share on pinterest
Share on email
Previous
Next
Share on print
PRINT THIS

Is there anything more tempting than a sticky, golden chicken drumstick with a crunchy, fresh side of ‘slaw? This smoky sriracha version is oven-baked so there’s minimal oil involved, making it a healthy dinner option. Score into the chicken pieces to really get that magic marinade working overtime!

WATCH THIS RECIPE

SMOKY SRIRACHA DRUMSTICKS

PREP TIME

5 minutes

COOK TIME

1 hour

SERVES

4

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 julienned

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

Steps

Preheat your oven to 180°C/360°F.

Place the drumsticks in a large bowl. Reserve a little of the marinade for basting later. Pour the rest over the drumsticks and mix well. You can leave these to marinate or use them straight away.

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.

Just before serving toss together all the Coconut Sweet Chili ‘slaw ingredients. Serve drumsticks with the ‘slaw.

Tags:

APPEARS IN THESE

Collections

Popular on Marion's Kitchen