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Happy Spring! Even though it’s felt like spring pretty much all winter, but that’s beside the point! Today is kind of a cold, overcast day for the first day of spring. Not really a barbecue sort of day, but perfect for baked chicken with a little citrus flair to brighten the day! The fun thing with drumsticks is that you get to use your hands, and really get into your food. 🙂 Plus, I personally prefer dark meat, which makes drumsticks that much better! This chicken has a nice Asian twist that combines soy sauce and sake along with ginger, garlic, and citrus. All in all, it makes for a nice, light chicken dish. I served these with garlic miso chicken as well, for a sort of drumstick sampler. I thought it made dinner a little more fun! 🙂Citrus Soy Chicken Drumsticks

8 chicken drumsticks (about 2 pounds)
1 tablespoon fresh ginger, minced
½ tablespoon garlic, minced
¼ teaspoon salt
½ cup sake
¼ cup fresh orange juice
2 tablespoons sugar
2 tablespoons soy sauce
1 tablespoon fresh lemon juice
¼ cup chopped green onions, for garnish

Rinse the chicken and dry with paper towels; place in a re-sealable plastic bag. In a small bowl, combine ginger, garlic, salt, sake, citrus juices, sugar, and soy sauce. Add marinade to the chicken and toss to coat. Marinade for at least 2 hours, preferably overnight.

Preheat oven to 400 degrees F. Place drumsticks in a 13×9-inch baking dish, pouring marinade over the top. Bake for 30 minutes or until chicken is fully cooked through, flipping chicken pieces halfway through baking. Serve immediately, sprinkling green onions over chicken.

Source: Adapted from Cooking Light

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