HAUGHTON HONEY’S YEE-HAWWW STICKY BBQ MARINADE
Yee-haw! Words can't describe just how finger, hand and arm-licking good our Haughton Honey BBQ marinade is.
Smother this all over your chicken drumsticks, pork ribs or lamb cutlets and slowly grill over your barbecue. You can also use it as a dip and even as a marinade for meaty fish varieties.
Here's a recipe for barbecued chicken drumsticks.
- 12 juicy, free-range chicken drumsticks
- 2 heaped tablespoons of Haughton Honey
- 3cm or 1 1/4″ fresh ginger, peeled and finely grated
- 1 garlic glove, peeled and finely grated
- 1 1/2 teaspoons of Chinese 5 spice powder
- 1 tablespoon of light soy sauce (Kikkoman)
- 2 tablespoons of orange marmalade
- 1 tablespoon of tomato ketchup
- 1 tablespoon of Worcestershire sauce
- 2 teaspoons of sesame oil
If you have a fan-assisted oven then reduce the specified temperature in the recipe by about 15%.
1 teaspoon = 5ml
1 tablespoon = 15ml.
Some ingredients are measured in cups and some equivalents are;
150g, 6oz (1/2 cup) = 120ml, 4fl oz.
- Slash the drumsticks three to four times each with a sharp knife and place in a non-metallic bowl. Mix together all of the marinade ingredients, warm very gently in a pan and pour over the meat. Leave to marinate for at least 4 hours, or overnight if you can, turning and basting occasionally.
- Place the drumsticks on the barbecue over medium-hot coals or a medium gas heat and cook for about 20 minutes, brushing with any marinade left in the dish as it cooks. If they’re colouring too quickly move to a cooler or higher part of the barbecue to cook more gently. It’s really important that you make sure you cook the chicken all the way through. If you’re unsure, pierce a drumstick with a skewer: if the juices are still pink, carry on cooking!
- Eat as soon as the drumsticks are cool enough to handle, with the sticky sauce all around your mouth and fingers. Isn’t that what barbecues are all about? 🙂
- The drumsticks can also be cooked in the oven for perfect picnic food. Preheat the oven to 200C/400F. Transfer the drumsticks into a roasting tray with a couple of spoonfuls of marinade spread over the top. Place in the oven for about 50 minutes, turning occasionally and basting with the marinade and juices until thoroughly sticky and golden, adding extra marinade to the tray as you go along. Once the drumsticks are cooked, eat them when fresh and hot, or leave them to cool before packing up for a picnic or packed lunch.