Lemon Ginger Drumsticks with Mango Mustard Seed Glaze

Yield: 8 servings

Ingredients

• 16 Chicken drumsticks

Marinade

• ¼ cup fresh grated ginger (60ml)
• 2 tablespoons garlic, minced (30ml)
• 1 teaspoon chili powder (5ml)
• 2 lemons juice and zest
• ¼ cup chopped fresh mint (60ml)
• 1 teaspoon cracked pepper (5ml)

Glaze

• ½ cup mango chutney sieved (125ml)
• 2 tablespoons mustard seeds (30ml)
• Salt and pepper to taste

Directions

1. Using a sharp knife cut ½ cm deep diagonal slashes on each side of the drumstick. (approximately 3 slashes per drumstick)
2. Place slashed chicken into a large sealable plastic bag.  Place all marinade ingredients in a small bowl and mix together. Pour the marinade over chicken.  Seal the bag and marinate in the refrigerator for a minimum 1 hour and up to 4 hours.
3. To prepare glaze strain the mango chutney with a fine sieve into a small saucepan and warm over low heat with 1 tablespoon (15ml) water.  Mix in mustard seeds and season with salt and pepper.
4. Preheat grill to 350°F/175°C or medium heat.
5. Oil grill.  Remove chicken from marinade and brush off excess liquid.  Season chicken with salt and pepper to taste.
6. Place chicken on grill and cook for a total of 12 minutes, basting every few minutes.  Turn the chicken legs every three minutes.