1kg of chicken drumsticks (preferably organic )
4 table spoons of good quality olive oil
4 table spoons of tomato ketchup
3 tablespoons of teriyaki sauce
2 table spoons of dark soy sauce
2 tea spoons Dijon mustard
1 table spoon dark brown sugar
1 tea spoon of sea salt
Juice of 1 lemon
1 tablespoon of ginger
1 tablespoon garlic paste
Blend all the ingredients together until you have a fairly smooth marinade-if it looks a little too thick, then you can add a bit more olive oil.
Put the drumsticks in a large container and pour the marinade all over, making sure that every drumstick is coated on all sides. Put the clingfilm over the container and put it in the fridge, preferably overnight. In the morning turn the drumsticks over and let them stay in the fridge for at least another hour, if not longer.
When your barbecue rack is ready, put the drumsticks on it and cook on all sides until the chicken is cooked through. Alternatively, put it under the grill in your oven and cook on each side for at least 6 minutes.
Great with French fries and a salad!