A chicken leg recipe that is finger-licking good. The marinade is one of the best ideas for a chicken-marinade.
When the ingredients are all mixed together, it looks like it could pass for an African bbq sauce.
The culture of grilling is as ingrained in Africa as it is in the U.S., with backyard cooks passionate about the seasonings they use. This marinade reflects that passion.
Try These Chicken Legs – Greek Marinated Chicken With Butter Leaf Lettuce Salad
African Drumsticks
⅓ cup Worcestershire sauce
¼ cup ketchup
2 tsp. English mustard, or to taste
1 tsp. ground ginger
1 onion, finely chopped
1 tbs. apricot jam
6-8 chicken legs
1 tbs. garlic flavored olive oil (or 1 tbs. olive oil plus 1 crushed garlic clove)
Mix the Worcestershire sauce, ketchup, mustard, ground ginger, apricot jam, and chopped onion in a shallow dish. Add the drumsticks and turn to coat. (At this point, set them in the fridge to marinate as long as you have, overnight being the best.)
Heat the oven to 400F. Tip the oil into a smallish roasting tin into which the drumsticks will fit snuggly, and add the drumsticks, then pour over the marinade.
Cook for 45 minutes to 1 hour, basting and turning once or twice, until cooked through. The deeper the dish, the longer the drumsticks will take to color and cook through.
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