Quick & Easy

Tamarind, orange and honey drumettes

Finger-lickin' delicious when eaten straight off the grill.
tamarind, orange and honey drumettes



1.Combine rind, juice, honey, tamarind and half the sauce in large bowl, add chicken; turn to coat in marinade. Cover; refrigerate 3 hours or overnight.
2.Cook chicken on heated oiled grill plate, turning and brushing occasionally with marinade, about 30 minutes or until cooked.
3.Meanwhile, cook buk choy, capsicum and corn on heated oiled flat plate until tender. Place vegetables in medium bowl with combined remaining sauce, extra tamarind and oil; toss to combine. Serve with chicken.

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