Chicken drumsticks and why you should om nom nominate me.

I laughed at the word NOMINATE. I am destined to get your vote. Think about the appropriateness to a food blog; NOM in ATE. Get it? Of course you do. Now, if I expect you to nominate me in the Irish Blog Awards, I need to give you something. So I am giving you this fantastic recipe for Honey Mustard Chicken Drumsticks. I came across the recipe and modified it from The Barbecue Book by Eric Treuillé & Birgit Erath published by DK – The best barbecue book I have ever encountered. For this I used

• 24 chicken drumsticks (free range)
• 4 single clove garlic bulbs
• Juice from two lemons
• 2/3 of a jar of french mustard
• 2/3 of a jar of honey
• 1 good gloop of soy sauce*
• 1 good twisting of black pepper**

*A good gloop is enough to thin the mixture but not enough to make it too salty.
**A good twisting is a matter for yourself. Use as much as you think will do.

First chop the garlic. Like the competition in the blog awards, it should be rough.

Roughly chopping the garlic. The picture is to show how much garlic goes in. I love garlic.

Then mix all the ingredients bar the chicken in a big bowl. This calls for a couple of pouring shots.

My interpretation of ‘a good gloop’ of soy sauce.

Then the honey is added.

Honey makes for an easy pouring shot because it pours so slowly.

When the ingredients are mixed, put one or two deep cuts into the flesh of the chicken legs. Cut as deep as the hurt and pain of blog award failure. This is to let them take on the flavour and also to help with the cooking.

Cut deep into the thickest bits. This is the only vaguely gory bit of this exercise.

Add the drumsticks to the marinade and stir them about for a while. In fact, stir them in the same way as a blog award win stirs the emotions.

Be sure to cover each drumstick with lots of marinade.

Cover these and stick them in the fridge for a couple of hours minimum, six hours maximum. (I don’t know why I bother with the maximum. Who is organised enough to prepare six hours in advance for a barbecue?) Stir them around every now and again to be sure the marinade gets everywhere.

Fire up the barbecue. If on gas, turn it to minimum and cook the drumsticks slowly. turning often and adding marinade as you go. For the last few minutes, turn the heat up to about half. You will know when they are cooked because they will look cooked and they will start to stick to the barbecue. If in doubt, refer to the photo.

This was the last shot I could get before the hoard scoffed the lot.

Now back to the Irish Blog Awards. If you want to om nom nominate me, you will need to use the blog email address of conorbofin (at) gmail.com and click the link here.

Drum roll please…. Using chicken drumsticks, of course.