Lemon Ginger Drumsticks with Mango Mustard Glaze

This week is Meat week! We are in a pretty carnivorous mood. So to start off we have...

Lemon Ginger Drumsticks with Mango Mustard Glaze

Cookbook: Grilled to Perfection by Chris Knight and Tyler J. Smith

Yay or Nay: Andria says Yay. John says meh. (Just a note - John is paranoid about all chicken since the time he got salmonella poisoning)

Substitutions and Comments: For all of our recipes rather than use fresh ginger, we use ginger paste. It will keep for a lot longer and tastes the same. Also John BBQed the chicken for a good 5-10 minutes longer, mostly because he is salmonella paranoid - the chicken was still nice and moise though.  Although Robert Rainford is not an author on this cookbook, all of the recipes are in fact from Licence to Grill.

Recipe

• 16 chicken drumsticks
• 1/4 cup fresh grated ginger
• 2 tbsp garlic, minced
• 1 tsp chili powder
• Juice and zest of 2 lemons
• 1/4 cup chopped fresh mint
• 1 tsp cracked pepper

Mango Mustard Glaze

• 1/2 cup mango chutney
• 2 tbsp mustard seeds
• salt and pepper to taste

1. Cut 3 diagonal slashes into each drumstick and put chicken into a re-sealable plastic bag.
2. Combine marinade igredients in a small bowl and mix together. Pour marinade over chicken. Seal bag and refreigerate for between 1-4 hours. (We did 3 hrs 15 mins)
3. Preheat grill to 350 or medium heat. Oil grill.
4. While grill is preheating prepare marinade. Strain mango chutney with a sieve into a small saucepan and warm liquid over low heat with 1 tbsp water. Mix in mustard seeds and season with salt and pepper.
5. Remove chicken from marinade and brush off excess liquid. Season chicken with salt and pepper.
6. Place chicken on grill and cook for 12 minutes, basting with Mango Mustard Seed Glaze every few minutes. Turn chicken legs every three minutes.

 

Chicken on the barbie!

Just brought in from the BBQ

Plated chicken - yum!