Mix lemon juice, light muscovado sugar, grated fresh ginger root, soy sauce and ground pepper to taste.

Using sharp knife, slash eight chicken drumsticks about three times through the thickest part of the flesh, then toss the chicken in the glaze.

Cook it under a hot grill or on a barbecue, turning occasionally and brushing with glaze, until it is golden and the juices run clear when pierced.

Serve on a bed of lettuce, with crusty bread, if you wish.