In a small bowl or jug mix all the marinade ingredients together.
Place the drumsticks in a small roasting dish in a single layer.
Pour the marinade over the top to toss and coat the chicken evenly and place in the oven for about 40 minutes or until the chicken is cooked through. If they are not brown enough, you can always place them under the grill for a few minutes at the end of the cooking process.
While they are baking make the dipping sauce. Mix all of the ingredients until well combined and serve with the drumsticks.
If you wanted to BBQ these you could. Just score the meat of each of the drumsticks three times, to allow the marinated to penetrate and to help them to cook through without burning.
Serve with a napkin or wrap foil around the 'handles' .
Enjoy hot or cold with the tahini yogurt dipping sauce (recipe below).
Re-heat covered in a low oven until just hot.
Store leftovers in an airtight container in the fridge.
Choose rice malt as your sweetener.
Choose coconut yoghurt for the dipping sauce.
Replace the tahini with almond butter.
Replace the garlic with a teaspoon of cumin and a pinch of chilli flakes.
My best selling ebook The Well Nourished Lunchbox has you covered and is choc-a-block full of healthy lunchbox inspiration - and not just sweet but heaps of savoury crackers, sandwich-free lunch recipes and so much more. In fact, it's 150 pages of goodness!Click HERE to find out more about this fabulous ebook (and read the many, many reviews).