Photo: Erik Putz
Drumsticks come with a built-in handle kids will love. Paired with a store-bought coleslaw mix and you've got a quick and easy summer dinner.
10 chicken drumsticks, (about 1 kg)
1 tbsp canola oil
1/2 tsp salt
1/2 cup ketchup
1 tbsp brown sugar
6 tsp cider vinegar, divided
5 tsp honey Dijon mustard, divided
1 tsp smoked paprika
1 tsp Worchestershire sauce
1/2 cup mayonnaise
1/4 celery seed
454-g pkg coleslaw mix
Preheat barbecue to medium. Toss drumsticks with oil and salt in a large bowl. Season with pepper.
Stir ketchup with brown sugar, 2 tsp vinegar, 1 tsp mustard, paprika and Worcestershire in a small saucepan set over medium-high. Bring to a boil, stirring, until sugar has dissolved, about 1 min. Reserve half of the sauce in a small bowl. Set aside to let cool slightly.
Oil grill. Barbecue drumsticks, with lid closed, for 10 min. Flip and brush with sauce from pan. Continue barbecuing, turning often, until springy when pressed, about 10 more min.
Stir mayonnaise with remaining 4 tsp vinegar, remaining 4 tsp mustard and celery seed in a large bowl. Add coleslaw mix and toss to combine. Serve slaw alongside drumsticks and reserved barbecue sauce.
Protein 43g, Carbohydrates 24g, Fat 64g, Fibre 3g, Sodium 1mg.
Originally published in the Today’s Parent July/August 2020 issue. Photo by Erik Putz.