I’m back! I know, I was doing so good with posting and then I disappeared for a whole MONTH! And trust me, it’s been a ridiculously busy month! I’ve just resigned myself to the fact that I will probably never be able to update this on a regular basis. It’s unfortunate, I know, but my schedule is just way too variable depending on how many exams and other activities I have each week. But don’t worry, I’ll definitely still keep posting recipes! And now that we’re getting into the holiday season, I will for sure be cooking (and hopefully posting) more often.
It’s starting to get cold here, and I finally broke down about a week ago and turned my heater on. For some reason, I hate doing that. Not because I’m worried about increasing my utility bills or anything, but because that it means we’re in the inevitable downward slope towards snow. Ugh, I hate snow. I’m hoping it’ll hold off until at least after Thanksgiving. A girl can dream, right?
As I’m sure is true with just about everyone, the cold weather makes me want to cook more often. A lot of times during the summer I’ll just throw together a salad or a quick pasta salad for dinner, but now I’m craving warm, comforting food. I decided to experiment a little bit with a cut of meat I don’t usually eat very often – the drumstick! I’m really more of a boneless chicken breast girl, but I’m really glad I tried this recipe. It’s super easy to make – just throw together the marinade in a plastic zip-top bag, toss the chicken in and let it sit for a few hours or up to a day, and then cook! I really like the combination of garlic and honey in the marinade – the sweetness of the honey curbs the bite of the raw garlic and the extra bit of sugar helps the chicken caramelize really nicely in the oven.
Feel free to play around with the marinade and make it the way you like it. I think next time I’m going to try leaving out the soy sauce entirely and adding in a few tablespoons of chopped chives.
Adapted from: SimplyRecipes
Makes: 6-8 drumsticks
8 cloves garlic, roughly chopped
2 tbsp. honey
2 tbsp. Dijon mustard
1 tbsp. soy sauce
2 tbsp. fresh lemon juice
1/4 c. olive or canola oil
1 tsp. salt (more or less, to taste)
1 tsp. pepper
6-8 chicken drumsticks
1) Combine all ingredients except drumsticks in a large zip-top plastic bag. Seal the bag and squeeze it until all the ingredients are mixed well together.
2) Open the bag and add the drumsticks, squeezing the bag again until they are all well coated. Place bag in a large mixing bowl (just in case it leaks!) and put in the refrigerator. Let the chicken marinate for at least an hour, or up to one full day.
3) Preheat the oven to 400 degrees.
4) Line a baking sheet with foil and spray with cooking spray. Remove the drumsticks from the bag of marinade and place on the baking sheet. Discard remaining marinade.
5) Bake for 30-40 minutes, until the meat is cooked through and the outside is golden brown.