A taste of summer fun...
Ingredients
(4 tbsp) mild or medium (not extra virgin) olive oil
(4 tsp) smoked paprika
(4 tsp) sea salt
8 large or 12 small chicken drumsticks, skin on
Preparation
1. Mix oil, paprika and salt together in a mixing bowl and rub the marinade over the chicken drumsticks. Push back the skin to coat the flesh itself, then pull the skin back to cover the flesh and stop it from drying out under the grill.
2. When all the drumsticks are well coated, cover the bowl and put in fridge for about an hour.
3. Preheat the grill to medium-high and grill the drumsticks for 20 minutes, or until the flesh is no longer pink and the juices run clear. Turn them every 5 minutes or so to colour them on all sides. Towards the end of the cooking period you can turn heat up to high, to crisp up the skin slightly, but monitor them closely to make sure they don't burn.
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