Citrus Soy Chicken Drumsticks

Tags

Asian, chicken, citus, lemon, orange, soy sauce

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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Garlic Miso Chicken

Tags

Asian, chicken, garlic, Japanese, mirin, miso, soy sauce

It feels like it’s been forever since I last posted! Not entirely sure where my time has gone… Anyways, I realize that Valentine’s Day is coming up, but I’ve never really been one to celebrate it all that much. My husband is a sweetie, and he’ll get me flowers or candy, but I don’t do much. I think one year I made a nice dinner for us, and sometimes I’ll make some sweets for friends. Maybe it’s just too girly of a holiday for me, with all the pinks and reds, the hearts and lace… We’ll just have to see if I’m inspired to make anything festive by Tuesday. 🙂

In the meantime, I’ll stick with something not so festive but oh so delicious! I’ve been wanting to make this chicken for quite some time now, along with so many other recipes on Nami’s blog. I used chicken drumsticks, but you can use any part of the chicken that you like. I like being able to mix it up a little, and having drumsticks instead of breast meat was a welcome change. The chicken was moist and delicious, and the flavors were subtle but all melded so wonderfully. We had the chicken for dinner, along with another type of Asian drumsticks, and served them with steamed rice and zaru soba (another wonderful recipe from Just One Cookbook). Yeah, we’re not so big on the veggies, or at least I’m not, so a lot of meals get served without. 🙂 Besides, how yummy does that plate look, all stacked high with chicken drumsticks!!Garlic Miso Chicken
Note: If you use other parts of chicken like chicken thigh or breast, bake at 425 degrees F for 30 minutes, flipping the chicken halfway through the cooking process.

10 chicken drumsticks
4 cloves garlic, minced
3 tablespoons miso paste
2 tablespoons soy sauce
2 tablespoons mirin

Rinse the chicken and pat it dry with paper towels. Place the chicken in a Ziploc bag; set aside.

In a small bowl, combine the garlic, miso, soy sauce, and mirin. Add mixture to the Ziploc bag. Seal the bag and toss everything together, rubbing the sauce into the chicken. Refrigerate for at least 4 to 6 hours, preferably overnight.

Preheat the broiler on your oven. Line a broiler pan bottom with aluminum foil and spray the broiler rack with cooking spray. Place the chicken on the broiler rack, skin side down. Broil for 10 minutes, or until nicely browned, then flip the chicken and broil for another 10 minutes, or until chicken is cooked through. Serve immediately.

Source: Adapted from Just One Cookbook