These drumsticks make perfect barbecue or buffet food as it’s almost inevitable you will end up eating them with your fingers. Please make sure you use smoked paprika for the marinade. It’s easy to find in supermarkets and delis, and it has a much better flavour than the ordinary variety. Also, don’t worry that this recipe seems to call for a lot of salt – much of it will be left behind in the marinade bowl. Did you know that the dark meat found in chicken thighs contains more minerals, such as ironWhat it does: As a component of red blood cells, iron transports oxygen and carbon dioxide to and from cells. Also vital for energy production…. and zincWhat it does: Component of over 200 enzymes in the body, essential for growth, important for healing, controls hormones, aids ability to cope with stress…, than the white meat found in chicken breasts? You can leave the skin if you wish – it does taste fabulous and if you buy organic meat you’ll avoid many of the problems associated with eating animal fatThere are many different types of fats; polyunsaturated, monounsaturated, hydrogenated, saturated and trans fat. The body requires good fats (polyunsaturated and monounsaturated) in order to…, which is where toxins are stored. These moreish drumsticks are good served with a baked potato or sweet potato, or the Cashew and Herb Corn Bread), together with salad and coleslaw.
4 tbsp mild or medium (not extra virgin) olive oil
4 tsp smoked paprika
4 tsp sea salt
8 large or 12 small chicken drumsticks, skin on
1 Mix the oil, paprika and salt together in a mixing bowl and rub this marinade over the chicken drumsticks. Push back the skin to coat the flesh itself, then pull the skin back to cover the flesh and stop it from drying out under the grill.
2 When all the drumsticks are well coated, cover the bowl and put in the fridge for about an hour. This helps to tenderise the meat and impart more flavour, but it’s not a disaster if you have less time or skip this step completely.
3 Preheat the grill to medium-high and grill the drumsticks for 20 minutes, or until the flesh is no longer pink and the juices run clear. Turn them every 5 minutes or so to colour them on all sides. Towards the end of the cooking period you can turn the heat up to high, to crisp up the skin slightly, but monitor them closely to make sure they don’t burn. These drumsticks can be served hot or cold, but the flesh will be more tender when they’re still hot from the grill.
Gluten-free, wheat-free, dairy-free, yeast-free • Can be made in advance
From Delicious, Health Sugar Free by Patrick Holford and Fiona McDonald Joyce. With special thanks to Fiona McDonald Joyce for use of these recipes for Holford Health Club members.
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