Barbecue Chicken Drumsticks with Ballymaloe Pepper Relish & Ballymaloe Mayo
- Cooking Time: 30 minutes
- Serves: 4
- Allergens: egg, mustard
This is a versatile recipe as you can use Ballymaloe Pepper Relish both as a marinade and as a main ingredient for the sauce. We advise cooking the chicken in an oven and moving it to the barbecue for the last few minutes. This way you get all the smoky flavour of barbecued chicken, while being sure that it’s cooked through. Tastes great with some chargrilled corn on the cob or barbecue potato wedges.
- 16 chicken drumsticks
- 4 tbsp Ballymaloe Mayo
- 4 tbsp Ballymaloe Pepper Relish
- Gluten Free
- Dairy Free
- Mix the Ballymaloe Pepper Relish and Ballymaloe Mayo to create the perfect barbecue dip.
- Preheat the oven to 200°C. Mix the drumsticks in a bowl with a tablespoon of olive oil and a generous pinch of sea salt and freshly cracked black pepper. Place on a baking tray and roast for 40 minutes, turning over every 10 minutes to get nice charring and browning. Remove from the oven and toss in a clean bowl with the Ballymaloe Pepper Relish and pop on a preheated BBQ to finish for 5 minutes a side. To check that the chicken is cooked through, cut into the thickest piece and ensure the juices run clear
- Serve a platter of drumsticks with your homemade Ballymaloe dipping sauce.