This Mediterranean-style barbecue chicken is coated in a tasty tomato and balsamic vinegar marinade for the perfect summer drumsticks.
These are brilliant to make for a barbecue. You simply coat the drumsticks with a simple homemade paste of sun-dried tomatoes, balsamic vinegar and chopped rosemary, and chuck them on the barbecue or under the grill for about 20 minutes until they're cooked through and nicely charred on the outside. Make the marinade in coat the chicken up to a day in advance if you have time, to give the flavour even more time to develop. Served cold, these also make a lovely buffet food option, for serving up at summer parties.
Ingredients
- 3 tbsp sun-dried tomato paste
- 4 sprigs rosemary, leaves only
- 1 tbsp balsamic vinegar
- 8 free-range chicken drumsticks
WEIGHT CONVERTER
Method
- Chop the rosemary leaves really finely, then mix them with the sun-dried tomato paste and balsamic vinegar.
- Coat 8 free-range chicken drumsticks evenly. The easiest way to do this is with your hands, as long as you're careful to wash them well after handling the raw chicken.
- Barbecue for 20 mins or until cooked through, turning to get an even charred flavour.
Top tip for making this Mediterranean-style barbecue chicken
This marinade works well on chicken wings or chicken thighs and pork or lamb chops as well.
Fresh rosemary works best for this recipe, because it really infuses the meat with its flavours, but if you don't have it, you can use a teaspoon of dried rosemary instead.
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