Chicken drumsticks can be cheap to buy and child friendly (after all they have a built in handle!). They can also be easily picked of meat to make into other dishes which means that you can cook a big batch of chicken drumsticks then use them as the basis of several dishes over the next few days (or freeze the meat for later use).
I had a pack of ten all frozen together so decided to try two new marinades: Sweet & Spicy Marinade and Caramelized Balsamic Marinade (my preference). I used the drumsticks to make: Chicken drumsticks with rice, corn on the cob, and smashed avocado; Shredded chicken with rice, peanut sauce, and fresh rocket from the garden; Chicken Fried Rice -(just add cooked chicken to the linked recipe); Sweet & Spicy Chicken Noodle Soup; a mini chicken pizza with home-made base, and chicken sandwiches.
- 4-6 chicken drumsticks or boneless chicken thighs
- 2T brown sugar
- 1 clove of garlic (crushed) / 1 tsp crushed garlic
- 1/4c balsamic vinegar
Allergies: soy free, gluten free, egg free, dairy free, nut free.
- I suggest marinading. This might be anywhere from an hour to all day (I mixed up the marinade at breakfast, fridged them, and cooked them for dinner).
- Preheat the oven to 200’C.
- Bake the chicken drumsticks till the juices run clear and they are cooked to the bone; this can take about 1 hr 1/4 (75 mins). Boneless chicken thighs spread flat will cook much quicker, about 30-40 mins.
- Check on the chicken regularly to baste and turn every so often. The depth of the marinade will be determined by how much chicken you’re cooking and what kind of tray or dish you’re using. You can see from the photos that I crammed mine into a glass pyrex dish which kept the marinade high and the drumsticks moist. About halfway through cooking drain off any excess marinade and retain just enough to keep basting.
- Once the chicken is cooked you may want to change the oven to grill. Keep a careful eye on it (you don’t want the chicken to burn or dry out) and you can get a good colour on both sides. The marinade should have cooked to a caramelized glaze.
- Serve with mashed potatoes or rice.
Allergy: soy free, dairy free, egg free, peanut free.
(My daughter got one before the final photo!)