- 3/4 cup [190 mL] catsup
- 1/2 cup [125 mL] honey
- 1 teaspoon [5 mL] finely grated orange rind
- 1/4 cup [60 mL] orange juice
- 2 teaspoons [10 mL] Worcestershire sauce
- 2 tablespoons [30 mL] freshly chopped rosemary
- 2 cloves garlic, minced
- 2 teaspoons [10 mL] cumin
- 2 teaspoons [10 mL] ground pepper
- 8 chicken drumsticks, cleaned
- Oil
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- Mix together catsup, honey, finely grated orange rind, orange juice, Worcestershire sauce, freshly chopped rosemary, minced garlic, cumin and pepper.
- Lay chicken drumsticks side-by-side into a shallow dish before pouring in half of catsup mixture.
- Reserving remaining catsup mixture separately, leave drumsticks to marinate for 30 minutes.
- Preheat barbecue to medium-high intensity; lightly oil barbecue rack.
- Drain drumsticks; throw away marinade.
- Grill chicken drumsticks onto hot barbecue rack turning drumsticks from time to time, for 15 minutes.
- Brush drumsticks with reserved remaining catsup mixture.
- Grill chicken drumsticks for approximately 5 minutes more, until the flesh is no longer pink near the bone.
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