A no-fuss recipe for salty, sticky, glazed barbecued chicken. Cold, this makes perfect picnic food, or if I am serving it hot from the barbecue I like to make a dipping sauce where lime juice and chilli are a foil for the irresistible sweetness of kecap manis.
Slash each of the chicken drumsticks three or four times with a sharp knife and put into a bowl.
Mix together all the other ingredients to make a marinade and toss with the chicken. Cover and leave in the fridge for at least 2 hours or overnight if you can. Bring up to room temperature before cooking.
Heat a barbecue until the coals are dusty grey and smouldering hot. Cook the drumsticks for about 20 minutes, turning as needed. Baste occasionally with the leftover marinade to build up a sticky, dark coating. You want the chicken to be charred and crisp but if it is colouring too quickly, move to a cooler part of the barbecue to cook more gently. Use a skewer to make sure there are no pink juices and the chicken is cooked through (a meat thermometer should read 74°C/165°F).
Meanwhile mix all the ingredients together for the dipping sauce. Serve alongside the chicken.
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