Sticky Cherry Drumsticks

The sweetness of cherries, combined with the heat of spices, makes a great marinade for chicken drumsticks. The chicken can be cooked over a barbecue or under a grill and served with a crunchy green salad (and lots of napkins for sticky fingers!).

Serves 6

  • 400g Picota cherries, pitted
  • 2 tbsp white wine vinegar
  • 4 tbsp dark muscovado sugar
  • A pinch of chilli flakes
  • ½ tsp ground ginger
  • ¼ tsp smoked paprika
  • ¼ tsp ground cinnamon
  • ¼ tsp ground cumin
  • 1 garlic clove, peeled and crushed
  • seasoning
  • 12 chicken drumsticks
  1. Place the cherries, wine vinegar, sugar, spices, and garlic into a small pan. Simmer gently, stirring occasionally for 10-12 minutes, until the fruit has softened.
  2. Blitz with a hand blender and season to taste.
  3. Place the chicken drumsticks into a large shallow dish and pour over the marinade.  Leave to marinate in the fridge for at least 30 minutes.
  4. When ready to cook, place the drumsticks onto a barbecue or under a grill (reserving the marinade in the dish) and cook for 12-15 minutes. Turn and baste the drumsticks every minute or too with the remaining marinade, until cooked through.
  5. Serve with a crunchy green salad.