Barbecued chicken thighs

Barbecued chicken thighs

My Organic Alnatura Recipes
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Preparation time

Source photo: Alnatura - Photographe: Oliver Brachat


 g (2 tins) peeled tomatoes
g fresh ginger
g red onions
g garlic
g vegetable oil
g muscovado sugar
ml red wine vinegar
ml orange juice
ml coffee (from the previous day)
pinches of hot paprika
tsp cardamom (whole pod)
dried chillies
bay leaf
Sea salt
chicken drumsticks

Barbecue sauce (makes about 500 ml): drain tomatoes through a sieve, retain the juice. Chop the tomatoes and set aside. Peel and dice the ginger, onions and garlic and sweat in the oil. Add the muscovado and cook until caramelised. Deglaze with red wine vinegar. Add the tomato juice, orange juice and coffee, then the tomatoes and herbs and spices. Cook over a medium heat for about 1 hr until creamy. Press the sauce through a fine sieve and leave to cool.

Rinse the chicken drumsticks and pat dry. Brush the drumsticks liberally with some of the sauce, put in a freezer bag and leave to marinate for 2 hrs in the fridge. Keep the rest of the sauce.

Oven method: Preheat the oven to 180 °C , top and bottom heat. Spread the drumsticks out evenly on a baking tray lined with baking paper and cook on the second shelf from the bottom for about 35-45 minutes (depending on the size of the drumsticks). While cooking, brush the drumsticks with the barbecue sauce a couple of times. Turn on the grill setting in the oven and brown the drumsticks for about 5 minutes.

Barbecue method: Remove the drumsticks from the marinade, drain briefly and then grill directly over an average heat, with the lid down, for about 8-10 minutes. Brush with the barbecue sauce again and grill for a further 5-8 minutes.

Serve the drumsticks with the rest of the barbecue sauce.

Tip: Check the meat is fully cooked

Pierce the drumstick with a skewer at the thickest point. If the juices run clear, then the meat is cooked. If they are still cloudy, cook for a few minutes longer.

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