Hey, What’s Cookin’?
We’ve done a great run of seafood-based recipes lately! But now it’s time to give our wallets a break and go for something inexpensive and simple for dinner. And it can’t get much simpler than drumsticks! You can get quality organic drumsticks at Trader Joe’s for only $1.99/lb! They are available at pretty much any grocery store. Don’t be fooled by chicken labeled “cage free” or “free range”–those chickens were not roaming freely and enjoying an uncaged life those terms imply. Those chickens are not raised under the natural living conditions and regulated, healthy diet that organic chickens enjoy.
So do you need to spend extra to get skinless drumsticks? Nah. Leave the skin on during marinating/cooking to help insure juicy, flavorful drumsticks. Just pull off the skin before you dig in! And If you can’t trust yourself to discard the cooked skin, pull it off yourself before marinating. It’s easy enough–use a paper towel to help you get a good grip. Do whatever it takes to makes sure you’re not tempted by that crispy but VERY fatty skin!
Another great thing about this recipe is that you can pull these together for a quick weeknight dinner. Although the chicken does benefit from longer marinating, you can pop these in the oven just as soon as you get them on the baking sheet!
Adapted from: a recipe from Genius Kitchen
- 1-2 tbs grapeseed oil
- 2 lbs. chicken drumsticks (8 to 12 drumsticks)
- 1/4 cup grapeseed oil
- 2 tbs white vinegar
- 1 tbs Dijon mustard (or any other type you may prefer)
- 4 tbs sugar-free ketchup or organic chili sauce
- 3 tbs reduced- sodium Worcestershire sauce
- 1 tbs palm sugar or plant-based sugar substitute
- 1 tbs chili powder
- 1 tbs garlic, minced
- 1 tbs ginger, zested
- 2 tbs lemon juice
- Cover a large, shallow baking pan with foil and lightly oil the foil. Set aside.
- Slash each drumstick in 3 places with a sharp knife and place on the foil-covered baking pan. Align the drumsticks so they don’t touch.
- Combine the marinade ingredients in a bowl, then pour marinade over the drumsticks and roll them to coat evenly. If you have time, allow the drumsticks to marinate for an hour or two, covered with plastic wrap, in the refrigerator.
- Bake at 350° F for 20 to 30 minutes or until golden brown and bubbling (time depends on thickness).
- Wondering what to serve with the drumsticks? I recommend steamed green beans and an oil & vinegar coleslaw!
- Want to throw these on the grill? Chicken drumsticks should generally be grilled over medium heat, which means a surface temperature of about 450 degrees. They will take 30 to 35 minutes and will need to be flipped every 5 minutes or so to prevent burned skin. They should reach a final internal temperature of 180-185.
Photograph via tisme