These delicious beer-marinated drumsticks are aromatic and zesty, and can be barbecued, grilled or baked in the oven!

• 6 to 8 Chicken drumsticks
• 175ml Loddon Brewery Ferryman’s Gold
• 2tbsp Chopped parsley
• 4 Cloves of garlic (crushed)
• 2tbsp Runny honey
• Juice of ½ a lime
• 2tbsp Molasses
• 2tsp Sea salt flakes
• 1tsp Chilli sauce
• 2tbsp Natural Greek yoghurt
• 1tsp Dried/fresh thyme
• 1tsp Smoked paprika
• 1tsp Onion salt

1. Mix all the ingredients really well together
2. Rinse and pat dry the drumsticks
3. Place in a zip lock bag and add the marinade – seal tightly
4. Shake the bag periodically to make sure the drumsticks are fully coated
5. Marinate for at least two hours – better overnight, if possible
6. Light the grill or barbecue to heat up
7. Cook the chicken for 25-30 minutes, turning every so often
8. When the chicken is cooked, it should reach a temperature of 170F or 77C. If you are not sure poke a knife through the flesh to the bone, and when the juices run perfectly clear the meat is cooked.
9. Serve with golden jacket potatoes and a green salad.