Place juice, honey, soy sauce, ginger and garlic in a small wide based saucepan, stir well to combine. Bring to the boil, stirring, over medium-high heat. Reduce heat to medium low and simmer gently, stirring occasionally, for 5-8 minutes (time will depend on base of pan) or until sauce is thick and syrupy.
Stir through KEEN’S Chilli Blend and set aside to cool. Preheat the oven to 220°C (200⁰C fan forced).
Place the chicken in a large bowl, add marinade, toss to coat well. Cover and marinate on the kitchen bench for 20 to 30 minutes or in the refrigerator for up to 24 hours.
Lift drumsticks out reserving the marinade. Place on a baking paper lined oven tray, in a single layer. Roast for 45 minutes, basting generously with reserved marinade every 10-15 minutes or until chicken legs are dark, sticky and cooked through.
Transfer the chicken to a serving platter, top with coriander leaves and toasted sesame seeds.
To toast sesame seeds, place a small frying pan over a medium heat, add sesame seeds and toast gently for 1 to 2 minutes, or until golden. Remove from pan and set aside to cool.
This marinade/ sauce is delicious served as a dipping sauce with meat balls or over grilled chicken skewers.