Hoisin drumsticks

Makes 12, ready in 1 hour, plus marinating

• 2 level tbsp hoisin sauce 2 Skin each drumstick by pulling

• 3 tbsp soy sauce away the skin at the thicker end and

pulling it off over the bony end. Make • 1 garlic clove, crushed a few slashes in the flesh of each

• 2.5cm piece fresh root ginger, drumstick and put them into the

peeled and finely grated hoisin mixture. Toss to coat well, then • ½ tsp Chinese five-spice powder cover and chill for 2 hours.

• 3 tbsp sherry vinegar 3 Light the barbecue for indirect

• 12 chicken drumsticks medium heat. Barbecue the

• 2 level tsp sesame seeds drumsticks over indirect medium

heat for 35-45 minutes or until

• Shredded spring onions, cooked through, turning once.

to garnish Close the lid if you have one. Or

• Salad, to serve cook them in the oven at 200C/fan

1 Put the hoisin sauce, soy 180C/gas mark 6. sauce, garlic, ginger, five-spice 4 Arrange the drumsticks in a serving powder and vinegar into a large dish, sprinkle over the sesame seeds non-reactive bowl (glass, and scatter over the spring onions. ceramic or plastic). Mix well. Serve hot with the salad.

All recipes are taken from Slimming World’s Little Book of Barbecue. Recipes are based on Slimming World’s Food Optimising plan and the liberating concept of Free Food – foods that are naturally lower in energy density (calories per gram) and most satiating, so you stay fuller for longer. To find out more about Slimming World and how to join, visit slimmingworld.co.uk or slimmingworld.ie, or call 0344 897 8000 or

01 656 9696.

Images: Slimming World/ Gareth Morgans

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