Chicken drums are the quintessential picnic treat. Perfect to munch on cold while sitting beachside, or hot off the BBQ with this amazing bright salsa, which also works perfectly with flatbreads and wraps and grilled seafood.
Preheat oven to 200°C.
Put the chicken in a large roasting dish with all the marinade ingredients and mix well. Season with salt and freshly ground black pepper.
Spread the drumsticks out in an even layer and place in the oven for 30 mins, basting occasionally, or until cooked and browned.
While the chicken is cooking, heat a little cooking oil in a small frying pan and cook the onion over a medium heat for 5-8 mins or until well softened but not brown.
Add the chilli flakes and sugar and mix well; cook for 2 mins.
Remove from the heat and tip into a large bowl.
Add the remaining chicken ingredients, mixing well and adjusting to taste by adding more fresh lime juice or lemon, more salt or a touch more sugar.
Serve chicken hot or at room temperature, with the salsa on the side.
For the salsa:
1 red onion, finely chopped
Juice of 1 lemon, plus extra to taste
Large pinch of chilli flakes
1 fresh red chilli, finely chopped (optional)
2 tablespoons brown sugar
2 cups pineapple, peeled, cored and diced into 1-centimetre pieces
1 bunch mint, finely chopped
1 bunch coriander, finely chopped
2 tablespoons extra virgin olive oil
For the chicken:
2 packs Bostock’s organic chicken drumsticks
½ teaspoon Farro ground cinnamon
1 teaspoon Farro ground coriander
½ teaspoon Farro ground allspice
½ cup Homegrown orange juice
3 limes, zested and juiced (1 extra if you want to add more to the salsa)
2 lemons, juiced