December 22, 2016
Dinner, Lunch, Main Dish,
Poultry, Chicken, Appetizers, North American, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Make-Ahead, Quick Meals, Small Batch Cooking, Birthday, Fall/Autumn, Father's Day, Mother's Day, Picnic, Summer, Winter, Weeknight Meals, Broil, Oven Roast, Gluten-Free, No Eggs, Non-Dairy, Vegetarian, Bone-in Pieces, Spring, Kosher Meat more
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"These drumsticks are loaded with flavour and so easy to put together. Toss everything together in a bag to marinate and pour into a casserole dish to cook and, voila, dinner is served!!!"
Mix all the ingredients except drumsticks in a large re-sealable plastic bag and swish to blend the ingredients well.
Add the chicken pieces, take out as much of the air as you can and seal the bag; swish to coat the drumsticks.
Place in the refrigerator and marinate for 12 to 24 hours.
Pour the contents of the plastic bag in a 12 inch casserole dish, cover and cook in a preheated 350 degree Fahrenheit oven for 1 hour, turning after 30 minutes.
Remove from oven and place the drumsticks on a baking sheet and return to oven; cook for another 10 to 15 minutes until cooked through and the juices run clear when poked with a fork. (This will depend on how thick your drumsticks are.)
Turn the broiler on and broil the drumsticks 6 inches away from burner for 3 to 5 minutes or until the skin is crispy.
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Very good chicken. I skipped the mustard powder but otherwise made as directed. We had 5 drumsticks which was a bit under 2 pounds but the chicken came out very moist and tender. Very good! Thanks for sharing!
I scaled back for 1 serve and cooked 2 large drumsticks and as I was only able to marinate them for 7 hours I cut two slashes on each side of each drumstick and massaged the marinade into the drumsticks several times during the 7 hours and then made as per recipe taking 1 hour to cook at 175C fan forced and the end result was a nice crispy skin, moist and delicious tasting drumstick, thank you QueenBea made for Billboard Recipe Tag Game.