These succulent Asian-inspired lime and pepper chicken with sesame and spring onion are mouthwateringly good and make the perfect fuss-free starter. Slowly marinated in lime and a variety of peppers this gives these Japanese chicken drumsticks a refreshingly zingy and peppery taste.
Arrange the chicken in a glass or ceramic dish. In a bowl, combine the lime zest and juice, garlic, black pepper, white pepper, cayenne pepper and sugar. Whisk thoroughly, until the sugar has dissolved, and then pour the marinade over the drumsticks. Massage the mixture into the chicken, then cover and chill for at least 2 hours (or up to 12).
Preheat the oven to gas 4, 180°C, fan 160°C.
Remove the chicken from the fridge and bring to room temperature. Meanwhile, make the dressing. In a jug, whisk the sesame oil, spring onion, vinegar, ginger and soy sauce, until combined. Set aside.
Heat a griddle pan over a high-heat. Put the drumsticks in the pan to sear, turning until lightly charred on all sides. Remove from the heat and transfer the chicken to a roasting tin. Cook for a further 20-25 minutes, or until cooked through with no pink showing. To serve, drizzle over the dressing.
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