Rated 5 out of 5 based on 1 votes
- 12 x chicken drumsticks
- 3 Tbls olive oil (marinade)
- 1/3 cup soy sauce
- 2 Tbls sweet chilli sauce
- 1 1/2 Tbls lime juice
- 2 Tbls hoisin sauce
- 1 1/2 Tbls brown sugar
- 2 cloves garlic
- 2 tspn ginger
- 1/2 tspn turmeric
- 1 tspn chinese five spice powder
- 1/4 tspn chilli flakes
- 1 x medium lebanese cucumber, peeled, deseeded, finely diced
- 3 x medium tomatoes, finely diced
- 1/3 cup green beans
- 1 Tbls basil, finely sliced
- 1 Tbls parsley, finely sliced
- 2 Tbls olive oil (green bean salsa)
- 1 Tbls red wine vinegar
- 1 tspn herbamore (*can omit)
In a glass or plastic bowl combine all of the marinade ingredients and stir to combine. Place the chicken drumsticks into the marinade mixture and coat the drumsticks with the marinade thoroughly. Cover and refrigerate the chicken mixture for 4 -6 hours to marinate.
Preheat oven to 200 degrees. Place the chicken and marinade in a roasting tray and place into the oven. Bake for 40 -45 minutes until cooked through. Turn pieces regularly to baste in marinade.
Place the green beans into a microwavable container and cover with water. Microwave for 1-2 minutes until the beans are blanched but still retain a slight crunch. Rinse with cold water and finely dice. Place into a bowl along with the cucumber, tomato and herbs.
In a small bowl place the olive oil, red wine vinegar, salt, pepper and herbamore. Whisk briskly with a fork to emulsify. Dress the salsa with the vinaigrette just before serving. Serve with chicken drumsticks and wedge of fresh lime.
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Melissa that looks so delicious.