SWEET & SPICY CHICKEN DRUMMIES
We were on a camping trip, and a young bachelor brought these chicken legs for dinner. They were fabulous! I was so impressed, I asked him for the recipe.
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- In a large resealable plastic bag, combine the sugar, paprika, salt, pepper, garlic powder, chili powder and cayenne. Add drumsticks, a few at a time; seal bag and shake to coat. , Place chicken in two greased 15x10x1-in. baking pans. Cover and refrigerate for 8 hours or overnight. (A small amount of meat juices will form in the pan.) , Bake, uncovered, at 325° for 50-60 minutes or until chicken juices run clear and a thermometer reads 170°-175°.
Nutrition Facts : Calories 157 calories, Fat 6g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 398mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 0 fiber), Protein 15g protein. Diabetic Exchanges
CHICKEN LEGS FOR DUMMIES
This is a recipe I've been tweaking for a while now. I wanted a good basic baked chicken recipe that would be yummy all by itself, or I could add BBQ sauce to (I like options, when I make this, I BBQ sauce half the legs for variety). This is my new go "recipe" for that. I don't measure anything, so the measurements are guesstimates. My rule of thumb is half the pepper to salt, double the paprika and rosemary to salt. I bake my chicken on a rack to avoid wet chicken. Works with skin on or off and any other cut of chicken for that matter.
Provided by Kana K.
Categories Chicken Thigh & Leg
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Wash chicken and pat dry.
- Brush drum sticks with olive oil and sprinkle with salt, pepper, onion powder, garlic powder, paprika and rosemary.
- Bake for 20 minutes and turn the legs, baking for an additional 20 minutes.
- Check chicken for even doneness and turn the chicken as needed, this is where you would brush on the BBQ sauce on or not and bake for the last 20 minutes rotating chicken as needed, totaling an hour of cooking time.
- Let the chicken rest for 5 minutes, dig in !
Nutrition Facts : Calories 1101.1, Fat 74.8, SaturatedFat 19.1, Cholesterol 415.8, Sodium 1711.7, Carbohydrate 10.1, Fiber 1.9, Sugar 4.4, Protein 91.9
YUMMY BAKED CHICKEN DRUMMIES
Provided by Sunny Anderson
Categories main-dish
Time 2h10m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Wash the chicken and pat dry. In a baking dish large enough to hold the chicken in 1 layer, mix together the lemon juice, brown sugar, oil, garlic, paprika, garam masala, ginger, turmeric, a pinch of salt and a few grinds of black pepper. Add the chicken and toss to coat. Arrange the chicken in a single layer in the baking dish. Cover the dish with aluminum foil and transfer to the oven. Bake until the chicken reaches 150 degrees F on an instant-read thermometer, about 35 minutes.
- While the chicken bakes, warm the butter in a pan over medium-low heat. Add the onions and a pinch of salt. Saute, cooking slowly, until the onions are golden brown and caramelized, about 20 minutes. Stir in the raisins and rum, and use a wooden spoon to loosen any onion bits from the bottom of the pan. Cook until the alcohol evaporates, leaving just the rum scented flavor, about 2 minutes, then remove the pan from the heat. When the chicken reaches 150 degrees F, spoon the onion-raisin mixture over the chicken. Raise the oven temperature to 400 degrees F, then return chicken to the oven and bake for 10 minutes more, uncovered. The chicken will be fully cooked when it reaches 160 degrees F. Transfer to a serving platter and serve warm or cold.
CHICKEN SOUP FOR DUMMIES
Not much to say...if you're soup impaired (like me), this is simple and good. I came up with this by using ideas from many different recipes and only adding ingredients my family likes.
Provided by Karen..
Categories Chicken Thigh & Leg
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Place chicken and water in stock pot and bring to a boil.
- Reduce to a simmer and add remaining ingredients EXCEPT PASTA; cover.
- Simmer for 45 minutes and then remove chicken to a plate.
- Add pasta to broth and bring back to a boil; reduce to low/med heat, do not cover; let cook for about 20 minutes.
- Meanwhile, when chicken is cool enough to handle, remove skin and discard; pull bite sized pieces of chicken from bones and add back to soup, discarding bones.
- By this time, your pasta should be tender; if not, allow to simmer a few more minutes.
- Check to see if you need more salt and/or pepper and then serve.
Nutrition Facts : Calories 401.6, Fat 23.6, SaturatedFat 6.7, Cholesterol 127.5, Sodium 773.4, Carbohydrate 16.8, Fiber 1.5, Sugar 3, Protein 28.8
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