Ingredients for 4 servings:

2 shallots

1 chilli pepper

2 tbsp olive oil

3 tbsp honey

1 tbsp white wine vinegar

200 ml freshly squeezed orange juice

Finely grated zest of 1 orange

1 tbsp cornflour mixed with 1 tbsp cold water

Juice of 1/2 a lime

1–2 tbsp soy sauce

12 chicken drummers

Approx. 1 l chicken stock

Salt, cayenne pepper

1.)    For the BBQ sauce, peel and finely dice the shallots and sweat in hot olive oil with a finely diced chilli. Add the honey and allow to caramelise slightly. Mix in the vinegar and orange juice and add the orange zest. Allow the sauce to simmer gently for 15 minutes. Stir occasionally. Thicken with the mixed cornflour. Then season the reduced BBQ sauce with soy sauce, cayenne pepper and a squeeze of lemon juice to taste and leave to cool.

Wash the chicken drummers and cook in the gently boiling stock for around 25 minutes. Then remove, allow to cool a little and brush an even, thick coating of the sauce on to them and season with salt and pepper. Place over a hot barbecue and grill for 6 to 8 minutes on each side.

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