Monday, May 5, 2014

Sticky-Sticky Glazed Drumsticks


Seems like all everyone ever eats anymore is chicken breast and the rest of the chicken, the dark meat, goes unnoticed and unappreciated. I know breast meat is the "healthier" alternative, but just how much healthier is it really? A three ounce portion of a boneless, skinless chicken breast has 2.97 grams of fat and 138 calories. A three ounce boneless, skinless thigh contains 7 grams of fat and is 174 calories but packs one heck of a flavor punch, it's juicy and has more iron and zinc than breast meat. Now let's turn our attention to the drumstick, three ounces of meat AND skin are 137 calories and 7.38 grams of fat. Take off the skin and the fat count goes down to 4.71 grams. Not to shabby, right? Frankly, I'd rather eat a smaller portion and get more flavor than eat a larger portion with little flavor and juiciness. If you actually don't like the dark meat, I get it, but if you are omitting it because you think it's healthier to go with breast meat, you might want to reconsider and say hello to chicken thighs and drumsticks! This recipe uses drumstick with skin on, you can remove it if you prefer.

Serves 2 - 4

8 - 10 drumstick. Be sure to brine your drumstick for even more flavor, don't skip the brining, it really makes a difference. Click here for my handy brine chart.

Marinade and Sticky-Sticky Glaze
4 tablespoons honey
2 teaspoons minced garlic
1 teaspoon paprika
Juice and zest of two lemons
Kosher salt

Preheat over to 350 degrees

Brine the chicken for 12-24 hours before cooking. Take chicken out of  and discard brine, rinse and pat chicken dry. Place in marinade for 10 hours or overnight. The longer it sits in the marinade the better. Remove chicken from marinade, shaking off excess liquid and sprinkle with a very light dusting of kosher salt on all sides. Place chicken on baking sheet that has been lined with foil and generously sprayed with cooking spray. Slowly pour the marinade over all the chicken. Carefully slide into oven and cook for 15 minutes then turn chicken over raise temperature to 375 and cook another 10. Turn chicken over again and raise temperature to 425 degrees and cook 10-13 minutes. This is where the marinade starts to turn into the Sticky-Sticky Glaze. Turn chicken over  again and reduce to 350 and cook for a final 10-15 minutes. Keeping an eye on it so that the sugars from the honey in the glaze don't burn. Remove from oven and let rest 5 -7 minutes, I have found this makes the glaze sticker, which is what makes this recipe so yummy!

Serve with your favorite mac and cheese or mashed potatoes, my Easy, Yummy Roasted Carrots or serve alone and go for a protein only packed meal. ENJOY!

Recipe Note: If you are wondering if you can use this marinade/glaze on wings, you bet you can!

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