Chicken drumsticks are so much more fun to eat than regularly chopped pieces of chicken. This is the first time I've cooked with drumsticks, and I wanted to make it good. I considered seasoning it with Indian spices or making a chicken drumstick curry, but I've made chicken curry plenty of times. Instead, I roughly followed this recipe from Giada De Laurentiis and served it with a yummy rice. Hubbs looooved this one and said it was probably "one of the most favorites out of my (his) favorites". Thanks for always taste testing, hubbs! :)
For the chicken:
- 6 chicken drumsticks, skins removed
- 1/2 cup balsamic vinegar
- 1/4 cup soy sauce
- 3-4 tbsp brown sugar
- 1/4 cup honey
- 4 large garlic cloves, minced
- 1 tbsp dried rosemary
- For the rice:
- Basmati rice
- 1 cup chicken broth
- 1 tsp red chili powder
- 1 tsp garlic powder
- cilantro, to garnish
Add chicken to a large ziploc bag with the rest of the ingredients. Marinate in refrigerator for 1-2 hours. Preheat oven to 450 degrees and bake chicken for 25-30 minutes or until thoroughly cooked. Reserve the marinade and bring to a boil to kill any gross chicken related bacteria. My stove is a HUGE mess after this dish because I left the boiling marinade on for too long and it overflowed. Now, there's a gooey mess on the stove that even the 409 cleaner can't get out sigh. Anyway, halfway through cooking, remove chicken from the oven, brush with marinade to keep chicken moist, flip drumsticks, and continue cooking. The rosemary gave the chicken a more complex flavor that I haven't tasted before. The chicken was slightly sweet, savory, and glazed on the outside and moist and juicy on the inside. Soooo good.
Cook rice in chicken broth (instead of water) with chili powder and garlic powder. I've never made rice this way before, but I'll start doing this more often. The chicken broth gives the rice a nice rounded flavor and the chili and garlic powders only made things better, as always.
Serve chicken on a bed of rice and garnish with cilantro.