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Mummy’s Spiced Island Chicken Drumsticks

  • Author: Fiona Phipps
  • Prep Time: 5 minutes (plus chilling time)
  • Cook Time: 20-35 minutes
  • Total Time: 40 minutes
  • Yield: Makes 12 1x
  • Category: Picnic
  • Cuisine: British


My Mother’s recipe for Spiced Island Chicken Drumsticks is perfect to make ahead for summer lunches and picnics – and the spicy, tangy marinade is made from ingredients you’ve probably already got in your fridge or store cupboard.


  • 4 tbsp Tomato Ketchup
  • 2 tbsp Worcestershire Sauce
  • 2 tbsp Soy Sauce
  • 1 tbsp Dijon Mustard
  • 1 tsp Caribbean Chilli Sauce
  • 1 Large Garlic Clove, crushed
  • 1/2 Ground Allspice
  • 1/2 tsp Freshly Ground Black Pepper
  • 12 Chicken Drumsticks


  1. Whisk together all the marinade ingredients in a dish large enough to nestle all the chicken drumsticks.
  2. Add the chicken and turn over in the marinade until they’re all coated. Cover and chill in the fridge for at least 12 hours, but preferably overnight.
  3. Pre-heat the oven to 200 degrees. Transfer the drumsticks to two baking dishes or one larger one, allowing them space around each one to brown, rather than having them nestled around each other. When I’m in my mothers kitchen with her fancier equipment, I cook them on a wire rack set over a baking tray to catch any drips so the air can properly circulate around them.
  4. Roast for 20 (my oven) to 35 (my mothers) minutes, until you can pierce the drumsticks with a sharp knife and the juices that run out are clear.
  5. Allow to cool to at least room temperature before serving, or completely to refrigerate for later.