Recipe(tried): 4 ways grilled chicken drumsticks

4 grilled chicken recipes collected from local newspaper here. i have tried the cumin and coriander (1) and Lemon Grass And Turmeric Chicken(4). but the other two are yet to be tested. good for busy day cooking.

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(1)Cumin And Coriander Drumsticks

6 to 8 medium-sized drumsticks
3 large cloves garlic
2 cm piece ginger, roughly chopped
1/2 cup roughly-chopped fresh coriander
1 rounded tbsp ground cumin
2 rounded tbsp plain natural yoghurt
1 tbsp light vegetable oil
3 level tsp salt
1/2 level tsp crushed black pepper

1. Rinse chicken drumsticks and trim off any excess bits of skin or fat. Pat dry with absorbent paper towels.

2. Pound garlic, ginger and coriander in a mortar and pestle until fine and then stir in the cumin, yoghurt, oil, salt and pepper. Or place all ingredients in the drum of a small food processor and blend finely.

3. Pour prepared marinade over chicken and coat well. Cover and set aside in the refrigerator for 2 to 4 hours.

4. Place chicken pieces under a preheated grill or roast in a 190o C oven for 20 to 25 minutes (depending on the size and thickness of the drumsticks), turning chicken over halfway through the cooking time.

(2)Honey And Crushed Coriander Chicken

6 to 8 medium-sized chicken drumsticks
1 rounded tbsp coriander seeds
1/2 tsp black peppercorns
2 tsp finely-grated ginger
1 tbsp light soy sauce
1 tsp dark soy sauce
2 tbsp honey
1 tbsp peanut or other vegetable oil
2 tsp salt

1. Rinse chicken drumsticks and trim off any excess bits of skin or fat. Pat dry with absorbent paper towels.

2. Lightly toast the coriander seeds and peppercorns by placing them in a small frying pan over medium heat. After 3 to 4 minutes they will smell fragrant and the coriander will look lightly browned. Immediately take pan off the heat. Roughly crush the coriander and peppercorns in a mortar and pestle. Remove.

3. Combine the grated ginger, soy sauces, honey, oil and salt in a small bowl. Add the crushed spices. Rub over chicken drumsticks, cover and set aside, refrigerated, for an hour or two.

4. Place chicken pieces under a preheated grill or roast in a 190oC oven for 20 to 25 minutes (depending on the size and thickness of the drumsticks), turning chicken over halfway through the cooking time to help them brown evenly. (3)Rosemary And Mustard Chicken

6 to 8 medium-sized chicken drumsticks
4 cloves garlic
2 large sprigs fresh rosemary (or 1/2 tsp dried rosemary)
1 level tsp crushed black pepper
2 level tsp of prepared mustard
2 level tsp of salt
2 tsp lemon juice
1 tbsp olive or other vegetable oil

1. Rinse chicken drumsticks and trim off any excess bits of skin or fat. Pat dry with absorbent paper towels.

2. Roughly crush garlic cloves in a mortar and pestle and bruise the rosemary leaves. (If using dried rosemary, crumble them in your fingers.) Mix in the pepper, mustard, lemon juice, salt and oil

3. Rub this over the chicken drumsticks, cover and refrigerate for 2 to 4 hours.

4. Place chicken pieces under a preheated grill or roast in a 190oC oven for 20 to 25 minutes (depending on the size and thickness of the drumsticks), turning chicken over halfway through the cooking time to brown them evenly.

(4)Lemon Grass And Turmeric Chicken

6 to 8 medium-sized chicken drumsticks
2 stalks lemon grass
2 cm piece ginger, roughly chopped
3 large cloves garlic
1 level tsp ground turmeric
3 level tsp salt
1 rounded tbsp sugar
1 tbsp light vegetable oil

1. Rinse chicken drumsticks and trim off any excess bits of skin or fat. Pat dry with absorbent paper towels.

2. Roughly slice lemon grass up to 9 or 10 cm from the base and either pound in a mortar and pestle or pulverise until fine in an electric food processor along with the ginger and garlic. Stir in the turmeric, salt, sugar and oil.

3. Rub this over the chicken drumsticks, cover and refrigerate for 2 to 4 hours.

4. Place chicken pieces under a preheated grill or roast in a 190oC oven for 20 to 25 minutes (depending on the size and thickness of the drumsticks), turning chicken over halfway through the cooking time to brown them evenly.