Sunday, January 15, 2012

Honey Garlic Drumsticks! Yay!

Good afternoon bloggers and fellow foodies! Welcome to a new edition of Everyday Meals. Today, I'm serving up a sweet ditty in the form of honey garlic chicken drumsticks. I figured, why not let them (meaning you) enjoy something not normally served as a Sunday dish? Then again, have we ever been normal here at EMEF? I think not! So, before we begin, I want to fill you in on what's been going on with me. As you all know, I started working out last week as well as watching my calories and food intake. It's really, really tough. Like, kill me now tough. They always say, "never trust a skinny chef". I think this is a load of booboo. You can still be skinny an enjoy food! So, I took the past few days off to train a bit harder as well as keep a close eye on the foods I eat. Trust me, it's no easy task. If you've been with me this entire time, you should know how much I love food. But I want to extend a HUGE thank you to those supporting my metamorphosis. You rock! You rock too! Yes, you. The person reading this entry. I adore each and every one of you. Now, let's get cooking!

Honey Garlic Chicken Drumsticks

You will need:

  • 18 chicken drumsticks
  • 6 cloves garlic, finely minced
  • 6 tablespoons olive oil
  • 1/2 teaspoon baking powder
  • 1 tablespoon papaya paste
  • 1/4 cup lemon juice
  • 1 tablespoon Kosher salt
  • 6 tablespoons honey
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon dried mustard
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons Dijon mustard
  • 2 teaspoons dried lemon thyme
  • 8 sprigs fresh lemon thyme
  • 2 teaspoons black pepper, coarsely ground
  • 1 tablespoon flat-leaf parsley, for garnish

Let's start cooking!

  1. Wash the chicken drumsticks and pat them dry using paper towels.
  2. Season the chicken with kosher salt, ground ginger, dried mustard, 1 teaspoon dried lemon thyme, cinnamon and black pepper. 
  3. Add the 2 cloves of garlic, papaya paste and baking powder, then toss well. 
  4. Place the chicken in a large bowl or a seal-able zip-top bag. Drizzle with 2 tablespoons of olive oil. 
  5. Marinate in the refrigerator for at least 2 hours or overnight.
  6. Meanwhile, heat a small pan over the grill of the barbecue. Add 3 tablespoons olive oil. 
  7. Once the oil is hot enough, add the garlic and cook for 1 minute. 
  8. Add the rest of the dried thyme, Dijon mustard, lemon juice, Worcestershire sauce, honey and pepper. 
  9. Bring to a boil and reduce the liquid for about 15 minutes, then set aside.
  10. Remove the chicken 15 minutes before cooking to bring it back to room temperature.  
  11. Place 2 sprigs of thyme at a time on the grill to let it release its nice aroma while grilling the chicken. 
  12. Replace with other sprigs often, to prevent it from burning.
  13. Brush the hot barbecue grill with oil using a brush. Arrange the chicken drumsticks on the hot grill. 
  14. Season with a little salt. 
  15. Make sure the barbecue is well ventilated. 
  16. Cook for about 2 minutes. 
  17. Start glazing the chicken with the marinade. 
  18. Cook until you see nice charred marks. 
  19. Lift the meat with tongs and flip the drumsticks. Continually baste the drumsticks with the glaze so the chicken is coated and maintains an optimal level of moisture. 
  20. Turn the chicken several times. 
  21. The total cooking is about 30-40 minutes.
  22. Take the chicken off the grill and loosely cover with foil. Let it rest for at least 10 minutes.
  23. Enjoy!

Thank you for joining me today. I know that grilling could be impossible for those of you with snow issues due to winter. Please, don't let this recipe slip through your hands though. It makes for an excellent spring and summer dish. Come back soon for more recipes and crazy chatter! Happy blogging to all! <3