Citrus chicken drumsticks with chilli salt

Spice up your Sunday roast with this delicious and succulent baked citrus chicken drumstick dish. Served with a zingy chilli salt, it's the perfect meal for entertaining friends and loved ones.

  • 15 mins preparation
  • 55 mins cooking
  • Serves 6
  • Print


Citrus chicken drumsticks with chilli salt
  • 1/2 cup (60g) sea salt flakes
  • 1 long red chilli, seeded, sliced thinly
  • 3 teaspoon finely grated orange rind
  • 2 teaspoon finely grated lemon rind
  • 1 teaspoon finely grated lime rind
  • 1/3 cup (80ml) orange juice
  • 1/4 cup (60ml) lemon juice
  • 2 tablespoon lime juice
  • 1/4 cup (60ml) extra virgin olive oil
  • 2 tablespoon honey
  • 12 Rangitikei chicken drumsticks (1.8kg)
  • 12 fresh basil leaves


Citrus chicken drumsticks with chilli salt
  • 1
    Preheat oven to 180°C.
  • 2
    Pound salt, chilli and rinds with a mortar and pestle or process until fine flakes form. Spread salt mixture out on a small oven tray. Bake for 5 minutes or until dry; cool. Store in an airtight jar or container.
  • 3
    Whisk juices, oil and honey in a large bowl until combined, then add chicken; stir to coat. Transfer chicken and marinade to a large baking dish with basil.
  • 4
    Roast chicken for 50 minutes, turning occasionally, or until cooked through. Cool.
  • 5
    Serve chicken and pan juices sprinkled with chilli salt.


Serve with a green salad or roasted vegetables. This chicken would be great as leftovers for a picnic or work lunch.