Sticky Picnic Chicken
Sticky Picnic Chicken



  • 6 chicken legs
  • 6 tbsp tomato ketchup
  • 2 tbsp tomato puree
  • 2 tbsp grain mustard
  • 3 tbsp Worcestershire sauce
  • 2 tbsp runny honey
  • 1 crushed garlic clove
  • 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

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