Marinated Chicken Drumsticks Food

EASY MARINATED BAKED CHICKEN DRUMSTICKS

Steps:

• In a small bowl whisk together olive oil, lemon juice, Dijon mustard, honey, Worcestershire Sauce, paprika, oregano, garlic powder, onion powder, thyme, and black pepper. Add salt to your preference.
• Pour the marinade into a large storage bag along with the drumsticks. Place in fridge for at least 30 minutes up to overnight.
• Preheat oven to 425°F. Line a baking tray with aluminum foil and spray with non-stick cooking spray.
• Remove chicken from the marinade, pat dry. Place chicken on the prepared baking sheet. Bake in center rack of oven for 20 minutes. Turn chicken and bake another 20-25 minutes. Internal temperature of chicken should be 165°F when cooked through.

MARINATED CHICKEN DRUMSTICKS

Steps:

• Mix all the ingredients in a plastic bag and marinate the chicken overnight. It helps to knead the bag every now and then to make sure the chicken is completely covered.
• Preheat the oven to 140°C/fan 120°C/285°F/gas mark 1.
• Arrange the drumsticks in a dish in a single layer. Drizzle a bit of marinade over them to keep them moisturized. Cover with foil and bake in the oven for 40 minutes.
• Take the chicken out of the oven and increase the temperature to 180°C/fan 160°C/350°F/gas mark 4.
• Remove the foil and pour a bit more marinade to the chicken and make sure the drumsticks are well-coated.
• Return the chicken to the oven and bake for another 20 minutes, turning several times, until the chicken is tender and nicely glazed.
• Let the chicken rest for a few minutes before serving.

6-INGREDIENT GREEK BAKED MARINATED CHICKEN

Steps:

• Pierce a few holes in the chicken wings with a skewer to help the marinade infuse into the flesh.
• Put all the marinade ingredients into a big ziplock bag, then add the chicken pieces to the bag. Massage the bag to make sure all the chicken gets well coated in the marinade. Leave for the flavours to infuse for at least half an hour (overnight is even better!).
• Preheat oven to 180C/350F. Line a rimmed baking tray with foil or baking paper and put a metal rack on the tray. Spray the rack with oil.
• Shake any excess marinade off the chicken (reserve the marinade) and place on the rack (skin side up if using wings or thighs). Bake for 35 to 55 minutes or until sticky and golden and the juices run clear when the chicken is poked.
• Mix the tablespoon of honey into the reserved marinade. Then turn and baste the chicken all over 2 to 3 times during cooking.
• Pile the cooked chicken pieces into a bowl. Drizzle with the juice of ½ a lemon and garnish with lemon slices and the feta and olives, if using.

BBQ-MARINATED CHICKEN DRUMSTICKS

Steps:

• Clean them drumsticks. Sometimes they have small pieces of bones and fat which you need to remove.
• Put all the drumsticks in a large plastic bag.
• Make a batch of BBQ marinade. We have made a very easy recipe for BBQ marinade which only requires a few and simple ingredients. Find it on our blog.
• Pour most of the barbecue marinade into the bag with the chicken. Save some of the marinade for later. Close the bag and shake it so that all the chicken is covered by marinade.
• Put the bag, with the chicken, in the fridge and leave it for a couple of hours - we normally prepare the chicken the day in advance so that it marinate for about 24 hours. If you are busy you can skip this step.
• Fire up the grill and grill the drumsticks for about 15-20 minutes. Pour the last of the barbecue marinade over the chicken. Alternatively, you can cook them in the oven at 200 C (400 F) for about 30 minutes.

MARINATED BAKED CHICKEN LEGS

Steps:

• Rinse the chicken drumsticks under cold water and pat dry. Mix the paprika, chili, honey, balsamic vinegar and chopped shallot with the oil and season with salt and pepper. Line a baking tray with baking parchment and scatter with rosemary. Brush the chicken drumsticks on all sides with the marinade. Place on the baking tray and cook in a preheated oven (200°C, middle shelf) for about 30 minutes. Brush with a little more marinade after 10 minutes.
• Serve with potatoes.

EASY GRILLED CHICKEN DRUMSTICKS RECIPE

Steps:

• Mince garlic and add all ingredients except for chicken to a plastic zip-topped bag.
• Add chicken to bag and marinate for at least 20 minutes, or overnight. Flip bag to distribute marinade occasionally.
• Remove chicken from refrigerator and preheat grill to medium high, about 375 degrees.
• Place chicken legs on hot grill and cook for 20 minutes, flip over and cook for another 10-15 minutes or until chicken reaches an internal temperature of 185 degrees. (See note below.)
• Let rest for at least 5-10 minutes and dig in!

BALSAMIC MARINATED CHICKEN DRUMSTICKS

Steps:

• Combine the balsamic vinegar, oil, garlic, salt, pepper, and oregano into a gallon sized ziplock bag or a mixing bowl and mix well.
• Place the uncooked chicken into the marinade. Zip up the bag and carefully shake it around until the marinade coats the chicken evenly. If using a bowl, you can use tongs to mix the chicken into the marinade.
• Place the marinated chicken drumsticks into to fridge to sit. Mix the chicken around in the marinade every few hours. Allow the chicken to sit in the marinade for 24 hours if possible.
• Preheat the oven to 425°F.
• Line a baking sheet with parchment paper (optional for easy clean-up) and place a wire rack on top.
• Remove each marinated chicken drumstick from the bag, and lay it in a single layer on top of the wire rack, making sure the drumsticks aren't touching each other.
• Place chicken into the oven for 40-45 minutes or until the internal tempereature of the chicken reaches 165°F.
• Serve hot and store in an airtight container for up to 3 days in the fridge.

BEST OVEN BAKED CHICKEN DRUMSTICKS IN HONEY SOY

Steps:

• In a large zip top bag, combine the garlic, ginger, oil, soy sauce, honey and ground black pepper. I massage the bottom of the bag to make sure the honey blends well with the rest of the ingredients.
• Place the chicken drumsticks into the zip top bag, close and shake the bag to make sure all the chicken pieces get coated with the marinade. I like to massage the chicken a bit just to make sure the marinade penetrates every piece of chicken. Marinate for 30 minutes or overnight.
• Preheat the oven to 375 degrees Fahrenheit.
• Place the chicken in a single layer on a baking pan or rimmed baking sheet (the marinade leftover in the bag can also be placed on the baking pan).
• Bake uncovered for 45 to 50 minutes or until cooked through.

MARINADE FOR CHICKEN DRUMSTICKS

Steps:

• Combine all ingredients and place chicken into the marinade for atleast 8 hours or overnight, moving every so often to make sure the marinade is touching all of the chicken.
• Grill until done.

ASIAN CHICKEN DRUMSTICKS

Steps:

• Add chicken drumsticks into a large freezer bag.
• Whisk together all remaining ingredients. Pour this over your chicken. Marinate overnight for best results or cook immediately.
• Preheat oven to 425 degrees. Prepare a dish with aluminum foil. Pour chicken into the dish and bake for 30-40 minutes or until fully cooked. You will want to flip your drumsticks half way through the baking process.

MARINATED CHICKEN DRUMSTICKS

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.

MOUTHWATERING CHINESE CHICKEN DRUMSTICKS

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.

BAKED CHICKEN LEGS WITH BEST MARINADE

Steps:

• In a small bowl, combine all of the marinade ingredients and stir or whisk together until well blended .
• Transfer chicken legs to a large mixing bowl or a large ziploc bag. Pour the marinade over the chicken and toss with your hands to evenly coat the chicken, pushing some of the marinade under the skin of each chicken leg for richer flavor. Cover with plastic wrap and marinate 6 hours or overnight, tossing chicken once while marinating.
• Preheat oven to 400˚F and line a rimmed baking sheet with foil or a silpat. Arrange chicken skin-side-down and bring chicken to room temp while oven preheats. Brush chicken legs with any extra marinade left in the mixing bowl. Bake at 400˚F in the center of oven for 25 minutes skin-side-down then turn the chicken legs over and bake additional 25 minutes skin-side-up. For crispier skin, broil on high heat 2 to 3 minutes or until skins have browned.*

OVEN-BAKED SPICY CHICKEN DRUMSTICKS

Steps:

• Preheat the oven at 400F/200C.
• Add marinade ingredients to a bowl and mix until well combined. Reserve 1/4 of the marinade for basting later.
• Next, add drumsticks to the marinade and mix until well combined. Option: If you have extra time then feel free to cover the drums with cling film in a bowl and leave them to marinate for 30 minutes in the fridge. This will intensify the flavors of the chicken.
• Add marinated chicken drums to a greased oven tray and bake for 30 minutes. Flip drums over and baste with marinade every 5 minutes.

HONEY SOY CHICKEN DRUMSTICKS

Steps:

• Wash and pat dry the drumsticks with a kitchen towel. Place in a 10.6 x 7 inch baking dish and season with salt and pepper. Preheat oven to 375F.
• In a medium bowl, combine all marinade ingredients. Pour over chicken and massage for 5 minutes. Cover the baking dish with aluminum foil and leave 30 minutes to marinate.
• Remove aluminum foil and place the baking dish in the middle of the oven. Cook for 40 minutes until drumsticks are nicely brown.
• Remove from the oven and garnish with green onions and sesame. Serve with the pan juices and your favorite side dish.

MARINATED CHICKEN DRUMSTICKS

Steps:

• Soak the frozen chicken legs in water for about two hours to fully defrost, then remove the remaining chicken feathers and the yellow skin on the roots of the feet, carefully clean them, and use scissors to tie the chicken legs a few times to make it easier to taste.
• Then sprinkle some pepper and salt on the chicken thighs, grab a few times with your hands, and marinate for a day.
• Soak the mushrooms on the next day; prepare the spices for the stewed chicken drumsticks: 15 grams of ginger, 1 star anise, 1 pinch of pepper, 1 orange peel, and half an onion; I still have some old stew here (this is braised every time The meat dishes are left behind).
• Clean the marinated chicken drumsticks and control the water. This process is very important to effectively remove odors.
• Heat the pot and pour a little bit of oil to moisturize the pot, put the chicken legs into the pot, put the skinier side underneath, and fry over medium heat.
• Fry the noodles with the skin and turn them over. Put the shiitake mushrooms, onions, ginger, star anise, pepper, and orange peel in the pan, and continue to fry on medium heat until the spices emit a fragrance.
• At this time, pour in the water for soaking the mushrooms, the old brine, 2 teaspoons of soy sauce, 1 tablespoon of oyster sauce, and half a teaspoon of sugar.
• Cover the pot, bring to a boil on high heat, turn to low heat, keep the water in the pot bubbling slightly, simmer for 15-20 minutes, and turn it over in the middle.