Barbecued Chicken Drumsticks

• 4 chicken drumsticks, about 3 . 5 oz each, skinned
• 1 tablespoon parsley, fresh and chopped
• Sauce
• 1 shallot, finely chopped
• 1 garlic clove, crushed
• 1 tablespoon tomato paste, blended with 2/3 cup water
• 2 tablespoons red wine vinegar
• 1 tablespoon prepared mustard
• 1 tablespoon Worcestershire sauce

1. To make the sauce, place the shallot, garlic, tomato paste mixture, red wine vinegar, mustard, and Worcestershire sauce in a screw top jar, cover with the lid, and shake vigorously until well blended.
2. Rinse the chicken drumsticks and pat dry with paper towels.
3. Place the drumsticks in a large oven proof dish, pour over the sauce, and let stand for at least 2 hours, in the refrigerator, occasionally spooning the sauce over the chicken.
4. Preheat the oven to 375u0b0F/190u0b0C.
5. Cook the chicken drumsticks in the oven for 20 to 25 minutes, or until thoroughly cooked.
6. Spoon the sauce over the chicken or turn the chicken over during cooking.
7. Transfer to a serving plate, sprinkle with chopped parsley.

chicken, parsley, sauce, shallot, garlic, tomato paste, red wine vinegar, mustard, worcestershire sauce

Taken from www.food.com/recipe/barbecued-chicken-drumsticks-486017 (may not work)