Crispy & Herby Barbecued Chicken
100 g (4 oz) butter
2 tsp Schwartz Tarragon
1/2 tsp Schwartz Garlic Granules
1/2 tsp Schwartz Paprika
8 chicken drumsticks, scored
For the Coating:
2 x 28g (1oz) packets plain crisps
1 tsp Schwartz Paprika
Place butter, Tarragon, Garlic Granules and Paprika in a small
saucepan and heat very gently over the barbecue until melted.
Brush the drumsticks with the herb butter. Cook on a hot barbecue
for approx.30 minutes or until the meat is thoroughly cooked. Turn
and brush the drumsticks with the butter frequently during cooking.
Reserve enough butter to give each drumstick a final brushing at
the end of cooking.
Meanwhile, crush the crisps finely in a bowl. Add the Paprika and
stir well. Brush each cooked drumstick with the remaining butter
and toss in the crisp mixture.
Serve hot or cold.
Makes 4 servings.
Many thanks to Schwartz
for letting us use this recipe.
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