Adding the dressing at the end of cooking means the chicken is sticky without burning and the zingy lime flavour stays fresh.
10 chicken drumsticks
sea salt and freshly ground pepper
juice and finely grated zest 1 large lime (you need 2 tablespoons of juice)
1 tablespoon sesame oil
1 tablespoon olive oil
1 tablespoon soy sauce
1 long red chilli, sliced finely
1 clove garlic, crushed
2 teaspoons honey
3 spring onions, sliced thinly
small handful coriander, chopped
¼ cup roasted peanuts, chopped roughly
Preheat the oven to 180°C.
Make two slashes in the thickest part of the drumsticks then rub with oil and season all over. Place in a lined shallow baking dish that is just large enough to hold them in a single layer.
Roast for 40 minutes or until golden and fully cooked. Cooking time will depend on the size of the drumsticks.
Dressing: Whisk all the ingredients, except the spring onions, coriander and peanuts, in a bowl. Stir in the spring onions.
When the chicken is cooked, remove from the oven and spoon the dressing over the drumsticks. Return to the oven for 10 minutes, basting once.
Transfer to a serving plate and spoon over the pan juices. Top with the coriander and peanuts. Serve warm, at room temperature or cool and refrigerate until needed. Makes 10
Cook’s Tip: I leave the seeds in the chilli for extra heat, but remove if desired.