HONEY GARLIC BAKED CHICKEN DRUMSTICKS

-

Honey Garlic Baked Chicken Drumsticks

Baked chicken drumsticks that are so good that you will forget any other drumstick recipe! Beautifully browned, richly flavored, juicy and fall-off-the-bone tender. These baked drumsticks are a hit every time. Delicious and so addictive!

Ingredients
  1. 4 lbs chicken drumsticks (or chicken legs)
  2. For the marinade
  3. 2 Tbsp olive oil
  4. 1 Tbsp sesame oil
  5. 1/4 cup low sodium soy sauce
  6. 2 Tbsp Worcestershire sauce
  7. 2 Tbsp lemon juice (or lime juice)
  8. 5 Tbsp honey (or maple syrup)
  9. 6 cloves garlic (minced)
  10. 1 inch ginger root (peeled and grated, or use 1/4 tsp powdered ginger)
  11. ½ tsp black pepper (freshly ground)
  12. 1 tsp kosher salt (plus more to taste)
  13. 1/2 tsp red pepper flakes
Instructions
  1. In a medium bowl, combine all of the ingredients for the marinade and mix with a fork. Set aside.Place the chicken in a Ziploc bag. Add the marinade. Expel as much air from the bag as possible and close. Marinate overnight and up to 24 hours, or at least several hours.
  2. If baking drumsticks immediately, massage them in the bag with the marinade for about 5 minutes. This will be sufficient to get a good amount of marinade and flavor inside the meat.
  3. Preheat oven to 375 degrees F.
  4. Transfer the drumsticks and all of the marinade into a baking dish.
  5. Bake uncovered at 375 degrees F for 45-50 minutes, until the internal temperature reaches 185°F and the drumsticks are nicely browned on top.
  6. Carefully remove from the oven and serve hot, with pan juices and your favorite side dish (e.g. mashed potatoes, rice, etc.)
Original Article Click Here 

Komentar

Posting Komentar

Iklan Footer

Postingan populer dari blog ini

COCONUT CURRY CHICKEN

-
Gambar
Coconut Chicken Curry This coconut chicken curry is packed with delicious flavors and an easy one pot meal. This curry can be made in 30 minutes or less making it the perfect weeknight dinner! Ingredients 3 tablespoons coconut oil, separated 1/2 medium yellow onion, diced (~1/2 cup) 3 cloves minced garlic (~1 and 1/2 teaspoons) 2 tablespoons finely minced ginger (from a 1 and 1/2 inch piece) 2 teaspoons yellow curry powder 3 tablespoons red curry paste (I use Thai Kitchen; reduce or increase as desired for spice levels) 2 teaspoons ground coriander 1 large red bell pepper 1 pound boneless skinless chicken breast or thighs, cut into 1 inch pieces Fine sea salt and freshly cracked pepper 1 can full fat coconut milk (NOT lite) 1 tablespoon lime juice 1-2 tablespoons brown sugar 2 teaspoons fish sauce, optional 1/4 cup cilantro and/or basil, diced Serve over/with: cooked basmati rice and naan bread with additional lime wedges Optional: chopped peanuts or cashews
Baca selengkapnya

Broccoli and Mushroom Stir-Fry | Healthy Stir-Fry Recipes

-
Gambar
Broccoli and Mushroom Stir-Fry | Healthy Stir-Fry Recipes Ingredients 2 cups broccoli, cut into small florets 1/4 cup red onion, chopped small 3 cloves garlic, minced 2 cups mushrooms, sliced 1/4 teaspoon crushed red pepper (optional) 2 teaspoons fresh ginger, grated 1/4 cup vegetable broth, optional water 1/2 cup carrot, shredded 1/4 cup cashews, optional water chestnuts 2 tablespoons rice wine vinegar 2 tablespoons low-sodium soy sauce 1 tablespoon coconut sugar, optional 1 tablespoon sesame seeds Instructions In a large skillet on high heat, add the broccoli, onion, garlic, mushrooms, red pepper, ginger, and water. Cook, stirring often until broccoli is soft and onions are translucent. Add broth and more as needed to prevent the vegetables from sticking. Stir in the carrot, cashews, vinegar, soy sauce, and coconut sugar. Stir well and simmer for about 2 minutes. Sprinkle with sesame seeds. Serve alone or on top of quinoa or brown rice . Original Articl
Baca selengkapnya

Vegan Stuffed Zucchini

-
Gambar
Vegan Stuffed Zucchini Stuffed zucchini boats with bell pepper, chickpeas, and vegan cheese! This is a simple vegetarian weeknight dinner, side dish or entrée which contains healthy wholesome ingredients. The recipe is meat-free, plant-based, relatively low-carb, and easy to make! You can use your favorite veggies and sub chickpeas for other beans or lentils. Ingredients 2 medium zucchini 1/2 tbsp vegetable oil or water, if oil-free 1 small/medium onion chopped 2-3 cloves of garlic minced 1 small bell pepper chopped 1 1/2 cups cooked chickpeas (one 15 oz can, drained and rinsed) 1 heaped tbsp tomato paste 1 tbsp hot sauce or more to taste 4-6 tbsp plant-based milk 1 tbsp rice vinegar 1 tbsp soy sauce 1 tsp onion powder 1 tsp coconut sugar or brown sugar 1/2 tsp smoked paprika 1/2 tsp ground cumin Sea salt, ground pepper, and chili powder to taste Fresh herbs to garnish 1 batch vegan cheese sauce or 7 oz (200 g) store-bought vegan cheese Instructions
Baca selengkapnya