100 g (4 oz) butter
2 tsp Schwartz Tarragon
1/2 tsp Schwartz Garlic Granules
1/2 tsp Schwartz Paprika
8 chicken drumsticks, scored
2 x 28g (1oz) packets plain crisps
1 tsp Schwartz Paprika
Place butter, Tarragon, Garlic Granules and Paprika in a small saucepan and heat very gently over the barbecue until melted.
Brush the drumsticks with the herb butter. Cook on a hot barbecue for approx. 30 minutes or until the meat is thoroughly cooked. Turn and brush the drumsticks with the butter frequently during cooking. Reserve enough butter to give each drumstick a final brushing at the end of cooking.
Meanwhile, crush the crisps finely in a bowl. Add the Paprika and stir well. Brush each cooked drumstick with the remaining butter and toss in the crisp mixture.
Serve hot or cold.
Makes 4 servings.
