I get asked all the time what kind of food I eat on my ‘diet’ (ugh, hate that word!) but here’s the thing, it’s not really a diet, I eat pretty much EVERYTHING! It’s more about making healthier food choices and eating the crap-stuff in moderation. Yeah, I still eat that too, but I am getting SO much better!
I’ve also learned to tailor some of my not-so-healthy favourite foods, into much better, healthier alternatives that not only I enjoy eating, but my family do too.
Take these, for example.
Healthy BBQ Chicken Drummies
I adore BBQ chicken drumsticks, but I’m not such a fan of the fat content in all that skin. Luuurve the sticky, finger lickin’ sauce – but, “Yikes!” at the sugar content.
Here’s my healthier alternative, that will leave you wanting more
To serve 4, you will need:
8 chicken drumsticks
For the marinade:
6 tablespoons dark soy sauce
1 level tablespoon of runny honey
1 teaspoon garlic salt
2 tablespoons passata
4 tablespoons white wine vinegar
First, skin your chicken drumsticks and trim off any visible fat.
Using a sharp knife, make a couple of ‘slash’ cuts into the meaty part of the drumstick. This will allow the marinade to soak right in.
In a large bowl, stir together all the marinade ingredients and add the skinned chicken drumsticks. Give a good swish and make sure they are nicely coated. Cover in cling film and marinate in the fridge for 2-3 hours, or overnight if you are super organised. I’m not.
When you’re almost ready to cook, remove the chicken from the fridge and allow to sit for 10 – 15 minutes to lose their chill and pre-heat the oven to 200*C.
Place the chicken in a non-stick roasting pan, spoon over a little extra marinade and cook for 25 minutes (or until cooked right through). Turn often so they cook evenly and get a nice golden colour.
I love these served with a huge fresh crunchy salad, or sweet potato fries and corn cobs. They cook great on the barbecue, too!
I am yet to find anywhere that sells skinless chicken drumsticks. If you happen across any, let me know won’t you!