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Portuguese Piri‑Piri Chicken Drumsticks with Grilled Corn
Chicken drumsticks marinated in a homemade piri‑piri sauce (ketchup, honey, Tabasco, Portuguese spices) then roasted in the oven, served with blanched corn on the cob, sautéed in butter and lightly toasted. A summer recipe, both spicy, sweet and smoky, ideal for the barbecue, oven or skillet.
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Cost Breakdown
Critical Success Points
- • Blanch the chicken drumsticks to remove blood and pre‑cook the meat.
- • Oven cooking at 230°C for 35 minutes to achieve juicy meat and a golden skin.
Safety Warnings
- • Handle boiling water with care to avoid burns.
- • The oven reaches 230°C: use kitchen gloves.
- • The torch produces a strong flame; keep away from flammable materials.
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