This is a recipe from Kay. She's the cooking Dutch girl and she has a fantastic blog about food & photography: http://www.kayotic.nl/blog/. Follow her!

One of the hardest things for me, being a compulsive marinater, is adding flavour to chicken without compromising or taking over its natural flavour. Seriously, nothing beats a good roast chicken, but there’s no law that says you can’t add a little to that!

So, I added the freshness of pineapple juice and paired it with the heat of jalapeño, the earthiness of garlic, the zestiness of ginger and lime, and finally some brown sugar for a touch of sweetness.
They made such sweet music together!
 
Ingredients:

2 pounds drumstick
1 or 2 jalapeños
1/4 heaping tsp ground coriander
1/2 a lime
1″ piece of ginger
1 tbsp soy sauce
1 garlic clove
1/2 cup brown sugar
1/2 cup pineapple juice
kosher salt and black pepper
 
Directions:

Frozen jalapeño. Defrosted they’re not nearly as soggy as you’d think! Not at all, actually. Finely mince it.

My jalapeño was rather hot. It seems that the jalapeños I grew myself are so much more spicy than store-bought peppers. If yours is mellower, you might want to consider using two of them.
 
Combine the jalapeño with the crushed garlic and grate the ginger in there as well.

Sprinkle in the ground coriander followed by a tbsp soy sauce.

In with the brown sugar, pineapple and lime juice.

Mix it all up and bring it to a boil.

Simmer over low heat for about 7 or 8 minutes.

Line a roasting tray with aluminum foil and learn from my mistakes: do not forget to pour some water in there as well!

I forgot and after a good 10 minutes the sugar in the drippings started to burn filling the oven (and therefore my kitchen) with smoke. Having given up smoking 12+ years ago, it was pretty nasty.

Line up those drumsticks.

Brush the top with the glaze. No point in brushing the bottom, too, at this point.

Very lightly season them with kosher salt and cracked black pepper.

 Place the tray in a preheated oven at 200Cº (400Fº) for 20 minutes.

They should have a nice tan after those 20 minutes. Take them out and flip them over.

Brush the other side with the glaze and season them lightly.

I quickly poured some water into the foil. My bad.

Place the tray back into the oven for another 15 to 20 minutes. Make sure the core temperature is 74Cº (165Fº) measured in the thickest part of the drumstick.

These were perfect! I served them with my sweet citrus & broccoli rice.

Recipe from: http://www.kayotic.nl/blog/