Lemon Chicken Drumsticks With Citrus Chili (Chilli) Salt

From a picnic menu in The Australian Women's Weekly magazine.

• Ready In: 1 hr 10 mins
• Serves: 6

Ingredients

• 1  large hot red chili pepper, seeded, thinly sliced
• 1⁄2 cup flaked sea salt
• 1  teaspoon  finely grated lime rind
• 2  teaspoons  finely grated lemon rind
• 3  teaspoons  finely grated  orange rind
• 2  tablespoons lime juice
• 1⁄4 cup lemon juice
• 1⁄3 cup  orange juice
• 1⁄4 cup olive oil
• 2  tablespoons  runny honey
• 12  chicken drumsticks
• 12  basil leaves

Directions

1. Preheat oven to 180c (160c fan forced).
2. Pound chilli, salt and rinds in mortar and pestle or processor until fine flakes form. Spread the mixture out on a small oven tray and bake for about 5 minutes or until dry. Cool; store in an airtight container.
3. Whisk the juices, oil and honey in a large bowl until combined; add the drumsticks and stir to coat.
4. Tranfer drumsticks and marinade into a baking dish, add basil. Bake for about 50 minutes or until cooked through turning occasionally. Cool.
5. Transfer chicken and pan juices to a storage container. Refrigerate until ready to serve. Serve sprinkled with the citrus salt.