Lemon Chicken Drumsticks With Citrus Chili (Chilli) Salt |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 6 |
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From a picnic menu in The Australian Women's Weekly magazine. Ingredients:
1 large hot red chili pepper, seeded, thinly sliced |
1/2 cup flaked sea salt |
1 teaspoon finely grated lime rind |
2 teaspoons finely grated lemon rind |
3 teaspoons finely grated orange rind |
2 tablespoons lime juice |
1/4 cup lemon juice |
1/3 cup orange juice |
1/4 cup olive oil |
2 tablespoons runny honey |
12 chicken drumsticks |
12 basil leaves |
Directions:
1. Preheat oven to 180c (160c fan forced).
2. Pound chilli, salt and rinds in mortar and pestle or processor until fine flakes form. Spread the mixture out on a small oven tray and bake for about 5 minutes or until dry. Cool; store in an airtight container.
3. Whisk the juices, oil and honey in a large bowl until combined; add the drumsticks and stir to coat.
4. Tranfer drumsticks and marinade into a baking dish, add basil. Bake for about 50 minutes or until cooked through turning occasionally. Cool.
5. Transfer chicken and pan juices to a storage container. Refrigerate until ready to serve. Serve sprinkled with the citrus salt.
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