Recipe notes by Elizabeth Gibbs
This spicy barbecued chilli chicken drumsticks and are perfect if you have to cater for a large group. You can barbecue the chicken, well before your guests arrive, and either serve them cold or keep them warm in an oven or under a covered grill (on a low heat so they remain moist).
If you prefer, you can leave the skin on the chicken.
I have used half a tablespoon of chilli powder in my marinade, but you can alter the amount to chilli powder you use.
If the weather does not allow you to barbecue the chicken outdoors, just place the drumsticks on a baking tray and cook under a grill or in an oven.
This recipe works just as well with chicken thighs too.