Carrot And Sriracha Marinated Chicken Drumsticks with Salsa
The marinating time ensures that the chicken is well flavoured and tender once roasted. Delicious!
- Serves: 4 |
- Difficulty: easy
- Prep Time : 60 mins |
- Cook Time : 40 mins
1 C (250 ml) Rugani Carrot and Pineapple Juice
2 Tbsp (30 ml) soy sauce
2 Tbsp (30 ml) Sriracha sauce
8 (800 g) free-range chicken drumsticks
1½ C (375 ml / 270 g) cocktail tomatoes, halved
¾ (100 g) red onion, finely chopped
1 Tbsp (15 ml) olive oil
1 Tbsp (15 ml) lemon juice
salt and pepper
Whisk the juice, honey, soy sauce and Sriracha sauce together. Pour it into a large Ziploc bag; add the chicken and leave to marinade in the fridge for at least 40 minutes or overnight.
Pre-heat the oven to 200 °C. Add the chicken with the sauce to a baking dish and roast for 45 minutes.
Combine all of the ingredients and season to taste. Top each portion of chicken with some salsa and scatter a bit of coriander on top.
TIP: For a non-spicy version replace the Sriracha with tomato sauce.