Oven Grilled Chicken Tikka Drumettes Food

BALSAMIC CHICKEN DRUMETTES

Steps:

• Combine the balsamic, honey, brown sugar, soy sauce, rosemary sprigs, and garlic cloves, in a large, re-sealable plastic bag. Shake and squeeze the contents of the bag to dissolve the honey and the brown sugar. Add the chicken drumsticks to the bag and seal with as little air as possible in the bag. Place in the refrigerator and marinate for 2 hours.
• Preheat the oven to 450 degrees F.
• Place the chicken drumsticks on a foil-lined baking sheet. Bake until the skin is caramelized and very dark in spots, about 30 to 35 minutes.
• Meanwhile, place the marinade in a small saucepan. Bring the marinade to a boil (in order to kill bacteria). Reduce the heat to simmer and cook over low heat until thick, about 15 minutes. Reserve.
• Use a pastry brush to brush some of the cooked marinade on the cooked chicken. Place the chicken on a serving platter. Sprinkle with the sesame seeds and the chopped parsley.
• Cook's note: I like the rosemary and garlic flavors in the background. Brushing the cooked drumettes with the reduced marinade helps the flavors along. Also, re-moistening helps the parsley and the seeds to adhere.

BEST EVER CHICKEN WING DRUMETTES

Steps:

• Pre-heat oven to 350°F Spray a 13x9 pan with cooking spray. Place drumettes into pan and sprinkle with Salt,pepper and onion powder.
• Cook in 350°F for 30 minutes.
• Meanwhile in a small saucepan mix brown sugar,dry mustard, Marsala,soy sauce and minced garlic. Bring to boil over medium heat than turn down to simmer while drumettes cook. Stir sauce occasionally.
• After 30 minutes turn oven down to 325 degrees and pour sauce over wings turning wings to coat with sauce.
• Cook basting every 15 minutes to 1/2 hour with sauce. Cook until sticky and most of the sauce is absorbed. Serve immediately or next day.

PERFECT GRILLED CHICKEN

Steps:

• Mix together the olive oil, honey, mustard, salt, thyme, oregano and lemon juice in a large shallow container.
• Pound the chicken breasts to uniform thickness and add them to the marinade. Cover and marinate in the fridge for at least 8 hours.
• Heat a grill pan over medium-high heat. Grill the chicken in batches until golden brown on the first side, 4 to 5 minutes. Flip and cook until golden brown on the other side and cooked all the way through, another 4 to 5 minutes. Let the chicken cool.
• Transfer the chicken to freezer bags individually and in pairs, so it's easy to defrost the exact amount you need.

OVEN GRILLED CHICKEN

Steps:

• Preheat broiler.
• Rinse and pat dry chicken.
• Whisk olive oil and spices together in a small bowl. Add to chicken and coat. Let marinade 30 minutes.
• Cook chicken 6-8 inches from broiler about 5-7 minutes.
• Turn and cook an additional 5-7 minutes.

GRILLED CHICKEN TIKKA

Steps:

• Clean your chicken, and cut it into cubes for threading on skewers.
• Take a fork and prick the chicken many times.
• Put lemon juice in bowl with chicken, stir well, and set it aside.
• In a large bowl, mix yogurt, garlic, ginger, cumin, turmeric, cayenne, salt and pepper.
• Place the chicken in the bowl with the marinade, and marinate for at least 2 hours, preferably 4-6 hours.
• Thread chicken onto skewers.
• Heat your grill with a nice flame and place chicken skewers on the grill.
• Brush with butter or olive oil, and grill approximately 6 minutes on each side, or until done, having nice grill/char markiings.
• Once you have grilled one side for 6 minutes, turn them over and brush with butter or olive oil, and grill 6 more minutes or until done.
• Serve with lime wedges on the side for squirting on chicken pieces; YUM!