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Grilled chicken drumsticks




Others ingredients

  • Fleur de Sel salt with Espelette pepper
  • 500 g chicken drumsticks
  • 100 g tomato sauce
  • 1 soupspoon of Banyuls Vinegar
  • Freshly ground black Kampot pepper


  1. 1

    Mix the Sherry vinegar with the honey, add the Chilli Flavoured oil and the tomato sauce. Leave to one side.

  2. 2

    Rub the chicken peices with a teaspoon of Fleur de Sel salt with Chilli.

  3. 3

    Mix the drumsticks in the marinade and leave to marinate at least five hours and up to one day in a deep dish.

  4. 4

    Before grilling the drumticks add 1 soupsoon of Chilli Flavoured oil to the marinade.

  5. 5

    Brush the chicken drumsticks with the rest of the marinade as they cook.

  6. 6

    Season with freshly ground pepper.