Sticky Asian chicken drumettes have been done before I know but these were tasty and the addition of chopped nori and coriander was really, really good. I was in a rush to cook these so they didn't marinade for more than about 5 minutes but I think that they would benefit from some time hanging out in the liquid. The danger there though is that the nori may take over so, I wouldn't recommend any longer than 1 hour.
1 kg chicken drumettes
3 tbs honey (more if you like)
3 tbs teriyaki sauce
1 thumb ginger grated
1 sheet nori
1/3 bunch coriander
2 cloves garlic minced
Juice of half a lime
1 tbs sesame oil
2 tbs olive oil
1 or 2 tsp Chinese 5 Spice
Process the nori sheet in a blender (its difficult to do with a knife). Mince the coriander and blitzed nori together with a knife until quite fine. Combine all of the ingredients except for the the chicken in a large bowl with a whisk. Mix the chicken through and allow to marinade for an hour in the fridge. Pour onto a baking paper lined baking tray (less washing up) and roast in a preheated 180C oven for 40 minutes or until golden, basting as you go. My daughter smashed 4 of these into herself after her own dinner.
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