Vegemite Chicken Drumsticks

{ Now that gluten free Vegemite is on the shelves in Australia, the options are endless! This Aus-American thought I would give my first Vegemite recipe a spin with an Asian twist. These gluten free Vegemite Chicken Drumsticks will be a crowd pleaser! }

Contributor: Keep It Cleaner

{ INGREDIENTS }

1 kg drumsticks (or wing combo)

MARINADE

1 tsp Gluten Free Vegemite

1 tsp sriracha

1 Tbsp rice wine vinegar

1 tsp honey

1 tsp mirin

1/2 tsp garlic powder or one clove, minced

1/4 c oil of choice (I used rice bran oil)

TOPPINGS

1 tsp sesame seeds (optional)

1 chilli, sliced (optional)

1 spring onion, sliced

VEGGIES

Whatever you’d like! I used green beans and asparagus

{ METHOD }

The night before, marinate the chicken.

MARINADE:
Add all marinade ingredients and whisk until it comes together to form sauce. Place chicken inside a large ziplock back, add marinade and squish around (technical term). Squeeze out air and marinade min 4 hours or overnight.

Ready for dinner? Preheat oven at 200*C. Place chicken on a baking tray and pour over about half of the remaining marinade. Bake for 15 mins. In the meantime, steam veggies for 4 minutes. When baking time is up, rotate chicken and arrange veggies on the tray. Pour over remaining marinade and add sesame seeds and chilli, if using. Bake for another 10 mins, top with spring onion and serve!

Note: Adjust baking time to the weight and thickness of the chicken. This recipe is completely flexible so go crazy and mix it up for what you have in the house! Have an abundance of lime? Swap it for the vinegar. Love brussel sprouts? Add a few minutes to your steaming time and enjoy. This recipe is for all cook levels – no professional skills required here.