March 23, 2018
Comfort Food, Dinner, Lunch,
Main Dish, Poultry, Chicken, Australian, Chinese, Budget-Friendly, Easy/Beginner Cooking, Refrigerator, Stove Top, Gluten-Free, Low Carbohydrate, No Eggs, Non-Dairy, Kosher Meat, All Occasions more
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"I found this recipe in a Taste magazine and decide to try these.
Everything I needed was on hand in the pantry (except for the drumsticks...they were in the fridge...lol)+
I also added some dried chili flakes to the mix, but you can choose to leave it out.
I served these with salad, but the recipe did suggest noodles or rice.
The family really enjoyed these!"
Place the soy sauce, sweet chili sauce, oil, ginger, chili flakes (if using) and garlic in a shallow ceramic dish. Stir to combine. Add chicken and turn to coat. Cover and refrigerate for 4 hours or overnight, if time permits, turning once or twice during the time frame.
Preheat oven to 200C. Line a large baking tray with baking paper. Spray a wire rack with oil and place over tray (see note below). Remove chicken from marinade & place on the rack.
Roast drumsticks, brushing occasionally with marinade, for 30 to 35 minutes or until juices run clear when thickest part is pierced with a skewer.
Serve with noodles or rice if using.
Notes for roasting drumsticks: Drumsticks are best roasted on a lightly greased roasting rack over a lined baking tray. This allows excess fat and/or marinade to drain during roasting, which in turn produces a crisper, healthier and more nutritious meal.
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Some of the best chicken I have ever had. I used a Maryland (chicken and drumstick intact) and put some slits in the thigh and on both sides of the drumstick and then put in a small zip lock bag and poured in the marinade and gave it a good massage and then cooked as per instructions allowing 40 minutes to cook through and spooned some marinade over every 10 minutes for the first 30 minutes. The end result some of the tastiest and moist chicken I have had in a long time. Thank you Tisme made for Pick Me tag game.