Crispy on the outside, tender and moist on the inside, these marinated chicken drumsticks are easy to make and a family favorite.
I was looking for a good chicken recipe for a family gathering and found this one. When I first saw this chicken drum recipe, it looked like it would take too much time to fix them for dinner. Time is what I needed a lot more of.
In the end, I decided to give it a try. My family loves chicken. Looking at the recipe again, it actually made me feel hungry. They sound so yummy!
Marinated Chicken Drumsticks Recipe Notes
I gathered the ingredients, placing them on the kitchen counter. I didn’t have the white pepper, so I substituted it for the usual black. And I liked using honey instead of sugar. It tastes better and it’s so much better for you!
By the time I put the drumsticks in the marinade, it was time to pick the kids up from school.
Returning to the kitchen later, the aroma in the air was almost overwhelming. The marmalade with the honey and citrus juices almost made me want to taste it before it was ready.
Another thing I like about this recipe is that the chicken is baked and not fried. Even if you think that fried chicken tastes better, it is really bad for your cholesterol. So why not eat healthier and still have the flavors you will love?
If you have vegetarian family members or friends like I do, you don’t have to miss out on the yummy flavor of marinaded chicken drumsticks. There are several alternatives to the chicken. I have used products from the Worthington and Loma Linda companies and was very satisfied.
Everyone loves these yummy drums. Even the little children came back for seconds. Several friends asked me for the recipe. I felt like my time in the kitchen was well worth it.
And yes, I’ll use this recipe again, and again.
- Preparation: 5 minutes
- Marinate: 3 hours
- Cook: 30 minutes
- Total: 3 hours, 35 minutes
- Yield: 8 drumsticks
Alternative Use Of The Sweet and Sticky Citrus Marinade
Sweet and Sticky Meat Stuffed Cornish Hens
Pour this marinade over elegant stuffed Cornish hens.
- Sauté 1 pound ground beef with 1 medium onion, diced, and 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried) in a little olive oil until brown.
- Mix in 1 cup cooked rice and set aside.
- Prepare the glaze, omitting the salt and pepper.
- Season four 1½-pound Cornish hens with salt and pepper.
- Stuff the hens with the meat-rice filling, and tie the legs together.
- Pour and brush half of the glaze over the hens.
- Bake at 350°F for 30 minutes.
- Brush the remaining glaze over the hens, and bake until both the meat and the stuffing register 165°F on an instant-read thermometer, an additional 20 minutes.