Prepare on the grill or bake in the oven.
Ingredients:
- Chicken drumsticks: 6, approximately 150-200 g each
- Salt
Teriyaki Marinade:
- Soy sauce: 120 ml
- Teriyaki sauce: 40 ml
- Orange marmalade (or peach/pineapple jam): 1 tablespoon
- Mild large chili pepper (or 1/4 small spicy one), finely chopped
- Garlic cloves: 2, finely grated
- Juice of 1/2 lemon
- Brown sugar or white sugar: 4 teaspoons
Preparation:
Make deep cuts in the drumsticks with a knife (not through the skin side), season with salt. Mix the marinade ingredients, add the chicken and coat thoroughly. Marinate for at least an hour, preferably longer, even overnight in the refrigerator. Before grilling, let it come to room temperature.
Remove the drumsticks from the marinade and place them on a moderately hot grill. Grill for about 12 minutes on each side. Reserve the marinade, pour it into a saucepan, and cook for several minutes until reduced by half and thickened. Towards the end of grilling, brush the thickened marinade onto the chicken, grill for another minute on each side, then remove from the grill.
Alternatively, you can bake them in an oven preheated to 220°C with the grill function on, or at 230°C without the grill, for about 40 minutes. During baking, baste the drumsticks with the marinade (use half of it), and cook the remaining marinade as described above to brush over the cooked chicken.
