14th Mar 2012 - 12:43
Ingredients
·5tbsp tomato purée ·2tbsp cider vinegar ·2tbsp Dijon mustard ·2tbsp vegetable oil ·3tbsp Fruisana Fruit Sugar ·½tsp ground black pepper ·1 clove garlic, peeled & crushed ·8 chicken drumsticks
Preparation method
1. In a bowl mix together the tomato purée, vinegar, mustard, vegetable oil, Fruisana, black pepper and garlic. 2. With a sharp knife, slash the chicken drumsticks 3 - 4 times through the thickest parts then place in bowl with glaze ensuring the chicken is well coated with the glaze. Leave in the fridge to marinate for 4 - 6 hours. 3. Cook the drumsticks under a hot grill until they are golden and juices run dry. If necessary brush with the marinade during cooking. Serve with a salad.
Recipe courtesy of