Can you believed it’s almost the end of July already? Well at least the sun’s finally decided to make an appearance, which can mean only one thing…
It’s Barbecue season! Whoop! Yay for al fresco dining!! (Even though Beloved hates it.)
If you’re planning a barbie this weekend, I have the perfect recipe for you.
More aptly named “Nicki’s Kickin’ Chicken” (try saying THAT after a few margaritas!), I shamelessly stole this dish from my friend Nicola who served it during a girlie get-together for the final of Ultimate Big Brother #UBB.
Don’t judge me.
This is not for the weight conscious; you absolutely MUST make it with full fat, skin-on chicken drummers and oil. It’s just not the same otherwise.
Personally, I prefer my spicy chicken straight from the barbecue. But if the British weather intervenes, you can always bake this in the oven. Beloved and I have done both. In fact, these drummers are delicious at any time time of the year. They’re so easy to make, we even throw them together when we’re one of our cabin holidays.
Either way, they are best eaten HOT!
How mouthwatering are they?
How to make (Nicki’s) Finger Lickin’ Spicy Barbecue Chicken
Serves: 1 ha ha ha ha ha ha! I wish!
Oh alright… I SUPPOSE 12 drummers will feed up to 6 people if you’re catering for 2 per person, but you might consider 3 if your friends are piggies like us! 😉
Cooking Time: 30 minutes (maybe a little longer on the barbecue)
- Pack of 12 chicken drumsticks, skin on. (Can also be used with thighs)
- Olive, vegetable or sunflower oil
- 1 tbsp Chinese Five Spice
- 1 tbsp crushed black pepper
- Fire up the barbecue OR pre-heat the oven to 180C/350F/Gas 4
- Grab 2 plates
- Unpack your drummers onto one plate and on the other, roughly mix together the Five Spice and pepper
This is where it gets messy!
- Pour some oil into your hands and rub each drumstick until coated, then rub the chicken with the Five Spice and pepper rub
- Coat really well
- Whack your drummers on the barbecue* or pop ’em in an oven-proof dish and slam in the centre of your pre-heated oven for 30 minutes
- Serve immediately
No, I mean, REALLY enjoy!
Did you try this delicious recipe? Let me know by dropping a comment below.
A hui hou,
* If you’re cooking this recipe on the barbecue, PLEASE make sure your chicken is completely cooked through – I don’t want you blaming me for food poisoning!
Cook your chicken slowly, turning regularly until the juices run clear (stick it with a skewer or a knife to check).
Try not to barbecue right on top of the flames, or you run the risk of serving food that’s burnt on the outside and raw on the inside.
This post first appeared on The World of Suzy Homemaker on 10th July 2015