Chicken Drumstick Marinade with Chilies
This recipe is great if you want to make a marinade for chicken drumsticks. You could substitute turkey drumsticks though, if you prefer (one turkey drumstick serves two or three people). If you want to do this, marinate them and then bake for 1 1/4 hours at 375 degrees F, covering them with foil for the first 40 minutes.
Try serving these marinated drumsticks with a bean salad or tossed green salad. You can use white wine vinegar if you do not have dry sherry or sherry vinegar, and leave out the green chili if you do not want the heat.
- Prep Time: 15 minutes
- Marinating: 8 hours
- Cook Time: 30 minutes
- Total Time: 8 hours 45minutes
- Yield: 4 1x
- Cuisine: Asian
Ingredients
Scale
- 8 big chicken drumsticks, about 6 oz (170g) each
- 1 crushed garlic clove
- 2 tablespoons dark brown sugar
- 1 1/2 tablespoons dry sherry or 1 tablespoon sherry vinegar
- 1 seeded, finely chopped green chili pepper
- 2 tablespoons honey
- 1 1/2 tablespoons soy sauce
- 1/4 cup (60ml) tomato sauce
- 1/4 teaspoon ground ginger
- 1 tablespoon Dijon mustard
- Salt and black pepper, to taste
- Oil, for greasing
Instructions
- Combine the honey, tomato sauce, sherry, sugar, mustard, ginger, salt, pepper, chili, garlic and soy sauce in a small bowl.
- Take the skin off the drumsticks (or leave it on if you prefer) and score a couple of slits in the flesh using a sharp knife.
- Put the chicken in a big bowl and pour the marinade over it.
- Turn the chicken drumsticks over to coat the evenly, working the marinade in with your fingers and making sure it goes into the slits too.
- Cover and marinate for a few hours (or overnight for a more intense flavor).
- Preheat the oven to 400 degrees F (200 degrees C).
- Lightly oil a nonstick roasting tin and add the drumsticks, brushing any remaining marinade over them.
- Loosely cover with foil and bake for 15 minutes.
- Remove the foil and use the juices to baste the drumsticks.
- Return the roasting tin to the oven and cook uncovered for 15 more minutes or until the chicken is cooked through and the juices run clear.
Notes
- Serve hot or chill for a box lunch or picnic.