If you frequent Facebook, I am sure that you have seen videos from Natasha’s Kitchen. I have saved several of her recipes that I intend to try. This was one of them. I had everything in my pantry except a fresh orange and that was simple enough to obtain. I let the chicken drumsticks marinate overnight so making dinner was quick and since I used parchment paper to line my pan as suggested, clean up was simple.
The recipe suggested cooking 5 lbs of chicken drumsticks (14-16). I purchased one package and it contained 10 drumsticks. I served our chicken with rice and a salad. Each person ate 2 drumsticks. They were definitely finger-lickin’ good and we will be making this again. It was a big hit in our household. I look forward to trying more of Natasha’s recipes. Be sure to check out her website, it will inspire you to try something new.
Prep Time: 6 hrs/overnight Cook Time: 45 Min Servings: 14-16 drumsticks
- 5 lbs chicken drumsticks
- ¾ cup honey
- ½ cup soy sauce*
- ¼ cup orange juice
- 2 Tbsp dijon mustard
- 4 large garlic cloves minced or finely grated
- 1 Tbsp ginger peeled and finely grated
- Sesame seeds and chives for garnish (optional)
- In a small bowl, whisk together all marinade ingredients: ¾ cup honey, ½ cup soy sauce, ¼ cup orange juice, 2 Tbsp dijon mustard, 4 grated garlic cloves, and 1 Tbsp grated ginger. Reserve ⅔ cup of marinade and refrigerate.
- Place drumsticks in a large ziplock bag or food saver bag, pour the remaining marinade over chicken, remove as much air from the bag as you can and seal. Refrigerate for 6 hours or overnight, turning the bag a few times while marinating to disperse the marinade for the best flavor.
- Preheat oven to 400˚F. Place rack in center of oven. Line a rimmed baking sheet or large roasting pan with parchment***
- Arrange chicken skin-side up, so chicken pieces are not touching. Add enough of the marinade to just coat the bottom of the baking pan and discard anything left in the bag. Bake at 400˚F for 25 minutes. Turn chicken over skin-side down and bake an additional 20 minutes. If you want your chicken skin caramelized at the end, remove drumsticks from the oven and turn them over again (skin-side-up), and broil on high for 3-4 minutes or until skins are browned.
- While chicken is baking, pour reserved 2/3 cup marinade into a small saucepan. Bring to a boil then reduce heat and simmer 7 minutes or until thickened and syrupy. Remove from heat and brush over baked chicken drumsticks. Garnish with sesame seeds and chives.
*if using low sodium soy sauce, add 1 1/2 tsp salt to the recipe. Use gluten-free soy sauce like Tamari to make this gluten-free.
***Tip: Trim parchment paper to fit the pan and go up the sides but not hang over the edge (easier cleanup without paper scorching). Make sure you line that pan or you’ll be scrubbing the caramelized honey from the pan.