Marinatedchickendrumsticks Recipes

Steps:

• In a mixing bowl, combine the garlic, ginger, chili, honey, and soy sauce.
• Mix in the chicken drumsticks.
• Cover with cling film and leave to marinate in the fridge for 4-6 hours, or overnight.
• Fry the chicken in a large pan, on all sides for about 10-15 minutes, stirring often to prevent the marinade from burning, until golden brown.
• Remove from the pan and pour in the marinade.
• Bring to a boil and stir, until the marinade is thick and resembles a sauce.
• Throw the chicken back in the pan and fry for a further 5-10 minutes in the sauce, making sure each drumstick is evenly coated and cooked through.
• Garnish with sesame seeds and spring onions.
• Enjoy!

Steps:

• Place chicken drumsticks into a resealable bag; add olive oil to coat. Add ranch dressing mix, cayenne pepper, salt, and black pepper. Close the bag and mix until drumsticks are covered. Let marinate in the refrigerator, 30 minutes to 1 hour.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Remove chicken from the bag; discard marinade.
• Cook on the preheated grill until an instant-read thermometer inserted into a drumstick reads at least 165 degrees F (74 degrees C), 20 to 25 minutes. Remove from the grill and let sit for 5 to 10 minutes before serving.

Steps:

• Mix ketchup, lemon juice, soy sauce and oil.
• Marinate chicken overnight or at least for several hours.
• Broil over medium coals for 45 to 60 minutes, or bake for 1 hour at 350 degrees Fahrenheit.

Steps:

• In a deep-fryer or heavy-bottomed pot, heat enough canola oil to come halfway up the sides of the pot, to 375 degrees F. Preheat the oven to 375 degrees F.
• Put the garlic, vinegar, mustard, horseradish and rosemary into a food processor. Pulse the ingredients until smooth. Slowly add the olive oil to emulsify and season with salt and pepper. Put the chicken in a large resealable bag. Pour the marinade into the bag and mix it into the chicken until well coated. Close the bag and refrigerate for 2 to 4 hours and up to overnight.
• Put the flour in a shallow dish. Remove the chicken from the marinade. Dredge each piece of chicken in the flour, shaking off any excess. Working in batches, fry the chicken until golden brown, about 7 to 8 minutes. Remove the drumsticks from the fryer and arrange them on a sheet tray. Put them in the oven until cooked through, about 6 to 8 minutes. Remove the chicken from the oven and arrange them on a platter for serving.

Steps:

• Combine all ingredients for the marinade in a zip-lock bag. Add chicken. Marinade overnight.
• Pre-heat oven to 400 degrees.
• Line a medium-sized baking pan with aluminum foil and sprinkle the bottom of the pan with salt
• Dump the contents of the bag (including the sauce) into the pan. Arrange the drumsticks so that they are not touching each other.
• Cover pan with aluminum foil and bake for forty-five minutes.
• Remove the top layer of foil and turn the chicken over. Bake for an additional fifteen to twenty minutes, until the top of the chicken is nicely browned.
• Remove from oven.
• I always serve this with white rice, and pour the drippings from the chicken over the rice.