Tandoori Chicken Drumsticks

I love the ease of not only the recipe but the preparation. I use a concentrated paste but I believe the secret is to allow the meat to marinate for as long as possible. In this case it was overnight, but saying this you would get away with letting it sit for only 20 minutes.

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Cooked on the bbq, these are a quick and easy midweek dinner. Serve with rice or a salad and Mint Raita on the side.
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Tandoori Chicken Drumsticks

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Serves: 8

Points per serve:5.5

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2 kgs (16) chicken drumsticks, skin removed

12 tablespoons low fat natural yoghurt

8 tablespoons tandoori paste (I used Sharwoods)

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Place chicken drumsticks in a large snap lock bag.
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Mix tandoori paste and yoghurt together until combined. Add to snap lock bag.
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Seal the bag and then mixed around marinade with the chicken drumsticks until they are completely covered (this is actually a very soothing experience).
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Place in fridge and marinate for at least 20 minutes or overnight if time permits.
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Heat the bbq grill. Place drumsticks in a flat layer on grill and cook for approximately 15 - 20 minutes, turning occasionally. Ensure thicker end of drumstick is cooked through.
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Note: The easiest way to remove skin off chicken drumsticks is to hold the thick end of the drumstick in one hand and using a tea-towel pull back the skin with the other hand. It will be easy until you get to the bone end which will require a little more force but the tea-towel will help you to grip the skin more effectively.
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Also you could replace the chicken drumsticks with chicken fillets/thighs or even lamb cutlets.