Marinated Chicken Drumsticks

Difficulty | Serves 6 | Book 1

Marinated Chicken Drumsticks Symply Too Good Cookbook 1

12 chicken drumsticks skin removed (ask butcher to remove if you don’t know how to do this)
½ cup soy sauce 43% less salt
½ cup white wine
3 tablespoons no-added-salt tomato paste
½ teaspoon dried tarragon
½ teaspoon dried basil
1 teaspoon crushed garlic (in jar)
1 teaspoon crushed ginger (in jar)
1 teaspoon salt-reduced chicken stock powder
⅓ cup honey warmed
Cooking spray

Per serve
Kilojoules1223 (cals 292)
GI RatingToo low in carbs to score a rating


  1. Mix together all marinade ingredients in a medium size bowl.
  2. Place drumsticks into a flat container that has a secure lid. Pour marinade over drumsticks, cover and refrigerate overnight to get full flavour. If time doesn’t permit allow at least 4 hours. Turn drumsticks occasionally.
    Preheat oven 190°C fan forced.
  3. Remove chicken from marinade and place on a baking tray that has been coated with cooking spray. Spoon a little marinade over chicken. Bake for 25-35 minutes or until drumsticks are cooked. Serve hot or cold.

Variations: This marinade is suitable for lean rump steak, butterfly pork steaks, lean lamb leg steaks or with seafood.

NOTE: An adapted version of this recipe is also in Cooking for 1 or 2 people

Suitable to be frozen.

Dietitian's tip

To make this suitable for people with diabetes use a little less soy sauce to reduce the sodium content.

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