Summary

Ingredients

• 800 g chicken drumstick (s)
• 4 tablespoon honey
• 4 tablespoon soy sauce
• 2 tablespoon sherry
• 1 pinch cinnamon
• 2 tablespoon salt and pepper
• 1 chilli pepper (s), red
• 2 cloves garlic)
• 1 bunch basil
• 1 bunch tarragon
• 4 tablespoon orange juice

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Instructions

1. Wash the chicken drumsticks and pat them dry. In a large bowl, combine the honey, orange juice, soy sauce, and sherry. Season with cinnamon, salt, and pepper.
2. Core the red chilli pepper, wash it, and finely chop it. Peel the garlic cloves and press them through a garlic press. Stir the chilli and garlic into the marinade.
3. Wash the basil and tarragon, then shake dry. Cut the basil into strips and pluck the tarragon leaves. Stir the herbs into the marinade.
4. Place the chicken drumsticks in the marinade, ensuring they are fully covered. Cover and refrigerate for 5 hours.
5. Heat a grill pan over medium-high heat.
6. Score the surface of the chicken legs with deep cuts down to the bone. Place the chicken and marinade in the hot grill pan. Cook for 20 minutes, flipping and basting with the marinade every 1–2 minutes, until the internal temperature reaches 74 °C (165 °F).
7. Transfer to a serving plate, garnish with the basil and tarragon from the pan, and serve hot.