Honey Smoked Chilli Drumlets

Tzatziki Dip

  • Greek Yoghurt 350.0 g
  • Garlic 100.0 g
  • Japanese cucumber 10.0 g
  • Lemon Juice 7.5 g
  • Lemon Zest 1.0 g
  • Mint Leaf, finely sliced 12.0 g
  • Spring Onion, chopped 30.0 g
  • Extra Virgin Olive Oil 15.0 ml
  • Salt 5.0 g

Plating and Asssembly

  • Honey Smoked Chilli Drumlets
  • Tzatziki Dip

"Chicken drumlets is a crowd-pleaser that's also popular during large parties and get-togethers. To increase its appeal, this dish is tossed with a sauce that adds colour and flavour."

Chef Edward Siew
Singapore Junior Chefs Club



  1. Honey Smoked Chilli Drumlets

    • In a bowl, combine honey, Hellmann's Smoked Chilli Dressing, garlic powder and oil together into a marinade.
    • Marinade chicken drumlets for 12 hours, or overnight.
    • Preheat oven till 120°C and slow bake marinated drumlets for 18 minutes.
    • Increase the temperature till 200°C , and leave the drumlets in the oven for another 5 minutes.
    • Remove drumlets from oven and toss in a bowl with sesame seeds and chopped spring onion.
  2. Tzatziki Dip

    • Grate garlic with fine grater into greek yoghurt, mix well and let it sit.
    • De-seed and brunoise Japanese cucumber, sprinkle with salt and set aside on a strainer to drip off excess liquid.
    • Combine greek yoghurt mix, Japanese cucumber, lemon juice, lemon zest, chopped mint, chopped spring onion, and extra virgin olive oil together and season with salt. Set aside for use. 
  3. Plating and Asssembly

    • Plate honey smoked chilli drumlets on a plate.
    • Set tzatziki dip in a bowl and serve together with drumlets.