I love this marinade ? it is easy to make and so so delicious.

The secret ingredient of a dash of fish sauce really takes it to the next level for umami flavour!

The chicken can be cooked on the BBQ or in the oven. I like the charry-ness of the BBQ. I recently did this with my friends in Bangladesh as an ‘aussie’ version of BBQ. 

Everyone loved it!

Ingredients

• 1/2 cup salt-reduced soy sauce
• 1/4 cup honey
• 2cm piece fresh ginger, finely grated (give it a good wash and leave the skin on)
• 1 garlic clove, peeled and crushed
• 2 teaspoons of fish sauce (optional but gives a beautiful umamai flavour ? you can’t taste the fishiness at all)
•  8 chicken drumsticks
•  2 teaspoons sesame seeds (optional)

Method

Mix together the soy sauce, honey, ginger, garlic and fish sauce in a large dish. 

Score the chicken drumsticks two or three times so that the marinade can get right in. Add chicken. Turn to coat. Cover with plastic wrap. Refrigerate for 2 hours and up 

to 24 hours, turning once or twice ? or as you think of it.  Sometimes I toss mine a lot, sometimes only once.

Preheat oven to 200?C/180?C fan-forced. Line a baking tray with baking paper (or crank up the BBQ ? I like it at a medium heat).

If cooking in the oven, remove chicken from marinade. Place, in a single layer, on prepared tray. Sprinkle with sesame seeds (optional). Bake for 35 minutes or until golden and cooked through. Serve with a crisp green salad.

If BBQing remove chicken from the marinade and cook over a medium heat to ensure that the chicken cooks through to the bone without burning on the outside. 

However, I like a bit of char on BBQ ? its great flavour!  If BBQing ? sprinkle the sesame seeds on at the end!