CHICKEN THIGHS AND DRUMSTICKS RECIPE RECIPES

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OVEN BBQ CHICKEN DRUMSTICKS RECIPE | ALLRECIPES



Oven BBQ Chicken Drumsticks Recipe | Allrecipes image

A wonderful chicken recipe that can either be nice and gentle, or have a bit of a kick!

Provided by Nichole S

Categories     Chicken Legs

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours 0 minutes

Yield 3 servings

Number Of Ingredients 10

6 chicken drumsticks
½ cup water
⅓ cup ketchup
⅓ cup white vinegar
¼ cup brown sugar
4 teaspoons butter
2 teaspoons salt
2 teaspoons Worcestershire sauce, or to taste
2 teaspoons dry mustard
2 teaspoons chili powder, or to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Place drumsticks in a baking dish.
  • Whisk water, ketchup, vinegar, brown sugar, butter, salt, Worcestershire sauce, mustard, and chili powder together in a bowl; pour mixture over drumsticks. Cover with aluminum foil.
  • Bake in preheated oven until no longer pink at the bone and the juices run clear, about 1 hour, turning chicken about halfway through. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 443.3 calories, CarbohydrateContent 20.7 g, CholesterolContent 142.3 mg, FatContent 22.2 g, FiberContent 0.8 g, ProteinContent 39.4 g, SaturatedFatContent 7.8 g, SodiumContent 2071.9 mg, SugarContent 18.3 g

EASY ROASTED CHICKEN THIGHS RECIPE | MARTHA STEWART



Easy Roasted Chicken Thighs Recipe | Martha Stewart image

This oven-roasted chicken recipe showcases juicy, flavorful thighs with a lemony sauce that makes itself in the pan. It's the ideal weeknight dinner for busy families, especially when served with simple Roasted Potatoes.

Provided by Martha Stewart

Categories     Chicken Thigh Recipes

Number Of Ingredients 6

8 bone-in, skin-on chicken thighs
1/2 cup extra-virgin olive oil
Juice of 1 lemon
Kosher salt and freshly ground pepper
1 tablespoon grainy mustard
1 to 2 tablespoons honey

Steps:

  • In a bowl, toss chicken with oil and lemon juice; season with salt and pepper and marinate 1 hour (or up to a day).
  • Preheat oven to 375 degrees. Roast chicken, skin-side down, in an oiled roasting pan, 20 to 25 minutes; flip and roast 10 more minutes.
  • Stir together mustard and honey and season with salt and pepper. Brush glaze onto chicken and broil 5 minutes.

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This is an incredible fried chicken recipe, one that I’ve subtly evolved from that of my dear friend Art Smith, one of the kings of southern American comfort food. I’ve finished the chicken in the oven, purely because you really do need a big fryer to do it properly, as well as for good temperature control, and this method is much friendlier for home cooking.
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Calories 523 calories per serving
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    2. Meanwhile, slash the chicken thighs a few times as deep as the bone, keeping the skin on for maximum flavour. Once the brine is cool, add all the chicken pieces, cover with clingfilm and leave in the fridge for at least 12 hours – I do this overnight.
    3. After brining, remove the chicken to a bowl, discarding the brine, then pour over the buttermilk, cover with clingfilm and place in the fridge for a further 8 hours, so the chicken is super-tender.
    4. When you’re ready to cook, preheat the oven to 190°C/375°F/gas 5.
    5. Wash the sweet potatoes well, roll them in a little sea salt, place on a tray and bake for 30 minutes.
    6. Meanwhile, make the pickle – toast the fennel seeds in a large pan for 1 minute, then remove from the heat. Pour in the vinegar, add the sugar and a good pinch of sea salt, then finely slice and add the cabbage. Place in the fridge, remembering to stir every now and then while you cook your chicken.
    7. In a large bowl, mix the flour with the baking powder, cayenne, paprika and the onion and garlic powders.
    8. Just under half fill a large sturdy pan with oil – the oil should be 8cm deep, but never fill your pan more than half full – and place on a medium to high heat. Use a thermometer to tell when it’s ready (180°C), or add a piece of potato and wait until it turns golden – that’s a sign it’s ready to go.
    9. Take the chicken out of the fridge, then, one or two pieces at a time, remove from the buttermilk and dunk into the bowl of flour until well coated. Give them a shake, then place on a large board and repeat with the remaining chicken pieces.
    10. Turn the oven down to 170°C/325°F/gas 3 and move the sweet potatoes to the bottom shelf.
    11. Once the oil is hot enough, start with 2 thighs – quickly dunk them back into the flour, then carefully lower into the hot oil using a slotted spoon. Fry for 5 minutes, turning halfway, then remove to a wire rack over a baking tray.
    12. Bring the temperature of the oil back up, repeat the process with the remaining 2 thighs, then pop the tray into the oven.
    13. Fry the 4 drumsticks in one batch, then add them to the rack of thighs in the oven for 30 minutes, or until all the chicken is cooked through.
    14. Serve with your baked sweet potatoes, cabbage pickle and some salad leaves.
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