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Sweet Chilli & Five Spice Chicken Legs

½ cup Sweet Chilli Sauce
1 cup honey, warmed
1 teaspoon Chinese five spice powder
1 garlic clove, crushed
1 1/2 tablespoon soy sauce
16 (2kg) chicken drumsticks skinless
3 tablespoon sesame seeds

Combine sweet chilli sauce, honey, five spice, garlic and soy sauce in a jug. Place chicken in a large, shallow glass or ceramic dish. Add honey mixture. Turn to coat. Cover. Refrigerate for 2 hours. 
Preheat oven to 200°C (or 180°C if fan-forced). Line a baking tray with baking paper. Remove chicken from marinade, reserving marinade. Place chicken, in a single layer, on prepared tray. Sprinkle with sesame seeds. Turn to coat. Cook chicken, basting with reserved marinade halfway through cooking, for 50 minutes or until chicken is golden and cooked through. Garnish as desired. Serve with warm, steamed rice. 
Serves: 4 – 6

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