Sticky chicken drumsticks sw

1. Method
1. Using a sharp knife, make 2-3 slashes in the flesh of each chicken drumstick.

2. Bring a large saucepan of water to the boil and add the chicken drumsticks. Cover the pan, return to the boil and cook for 5-10 minutes. Remove the chicken and drain thoroughly.

3. Meanwhile, make the baste. Place the marmalade, Worcestershire sauce, orange rind and juice and salt and pepper to taste in a small saucepan. Heat gently, stirring continuously, until the marmalade melts and all of the ingredients are well combined.

4. Brush the baste over the par-cooked chicken drumsticks and transfer to the barbeque to complete cooking. Barbeque over hot coals for about 10 minutes, turning and basting frequently with the remaining baste.

5. Carefully thread 3 cherry tomatoes on to a skewer per person and transfer to the barbeque for 1-2 minutes.

6. Transfer the chicken drumsticks to serving plates. Serve with the cherry tomato skewers and a selection of fresh salad leaves.

Note: Par-cooking the chicken is an ideal way of making sure that it is cooked through without becoming overcooked and burned on the outside.