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15.5.09

Tangy Chicken Drumsticks*

* You could totally use this recipe with chicken thighs, breasts, wings or tenderloins-- but drumsticks were on sale at our TJ's, so that's what I used.

For 6 drumsticks, you'll need:

+ juice from 6 limes
+ soy sauce, 4 tablespoons
+ honey, 1 tablespoon
+ 6 lean chicken drumsticks
+ olive oil, 2 teaspoons
+ S&P
+ butter, 1 tablespoon
+ heavy cream, 2 tablespoons


In a shallow dish, combine lime juice, soy sauce and honey.  Add drumsticks, and toss to coat. Marinade for 2-8 hours, turning occasionally.

Preheat oven to 400 degrees F.  Gently pat drumsticks dry with paper towels.  Drizzle oil over each piece, arrange on a baking sheet, and lightly salt and liberally pepper.  Roast for about 45-55 minutes, or until the juices run clear.

Transfer marinade to a saucepan; boil for at least 4 minutes.  Remove from heat; whisk in butter and cream.  Pour over the chicken (leave the "handle" of the drumstick clean, if you want to eat these with your fingers!) and serve immediately.  Enjoy!

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