Sticky Picnic Chicken

Using a really sharp knife, make several slits in each chicken leg, then lay them in a big dish. Preheat the oven to 220C.
Mix all of the ingredients for the marinade in a bowl, and season well before mixing. Slather all over the chicken legs, tossing them to ensure they are totally coated. Cover, and place in the fridge to chill for 20 minutes.
Line a roasting tin with foil, and place the chicken legs on top in a single layer. Spoon the marinade over the meat, and roast for 40 minutes until sticky, golden brown, and piping hot. Serve immediately or save for a picnic.

1 hour

6 servings

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box