To tell you the truth, I will always choose a chicken breast fillet over any other cut. I’ve never really enjoyed dark meat in poultry, but sometimes…. a girl gets tired of eating chicken breast fillets. To change the menu at home a little bit, I make chicken drumsticks at least once a month, my daughter likes them, and I like that the recipes I use are usually marinated, so I get a head start the day before I have to bake them. On week days I will love anything I can just put together in a dish to bake for 40 minutes or 1 hour so I can do other things.
This recipe gets its flavor from the combination of orange juice, ginger and soy sauce. If you let them marinate overnight their flavor will intensify. Just mix all the ingredients together, let them marinate and then bake for 40 minutes. These drumsticks are great with steamed white rice and I usually serve it with a slaw type of salad. I’ve been making shredded carrot and green apple salad with a simple vinaigrette.
Orange Marinated Chicken Drumsticks
Recipe adapted from Sandra’s Easy Cooking
8-10 chicken drumsticks
1 tbsp olive oil
salt and pepper
½ cup light Soy sauce
2 small garlic cloves, finely minced
4 tablespoons honey
juice of 1 orange
1 tablespoon fresh ginger, finely shredded (with a microplane)
(you can mince it with a sharp knife, as finely as you can)
- In a medium bowl, pour in soy sauce, honey, orange juice, orange zest, ginger, garlic. Mix well.
- Add the chicken drumsticks to the bowl, and toss them well to coat. Cover with plastic film and place in the refrigerator for at least an hour, or overnight.
- When you are ready to bake, pre-heat oven to 400F. Lightly oil a large baking dish. Take the drumsticks out of the marinade, arrange in the dish in a single layer and season with salt and pepper.
- Drizzle over the tablespoon of olive oil and bake in the hot oven for 40 minutes or until golden brown and drumstick internal temp reaches the temperature of 165 degrees Fahrenheit.
- White rice and broccoli, or a salad.
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