SPICY EASY BAKED CHICKEN DRUMSTICKS | ALLRECIPES
Chicken drumsticks are marinated in mustard, beer, red pepper flakes, garlic, salt, and pepper to make this simple tasty dinner.
Provided by Chef Mo
Categories Meat and Poultry Chicken
Total Time 3 hours 0 minutes
Prep Time 15 minutes
Cook Time 45 minutes
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine beer, mustard, garlic, pepper flakes, salt, and pepper in a 1-gallon resealable plastic bag. Add chicken drumsticks; turn to coat evenly. Seal bag, squeezing out all the air.
- Let chicken marinate in the refrigerator, at least 2 hours and preferably overnight.
- Preheat oven to 425 degrees F (220 degrees C). Place drumsticks and sauce into a baking dish, discarding the plastic bag.
- Transfer drumsticks and marinade to a baking dish and cover with aluminum foil.
- Bake in the preheated oven for 30 minutes. Check chicken and remove cover if desired. Continue to bake until chicken is no longer pink at the bone and the juices run clear, about 15 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 355.4 calories, CarbohydrateContent 2.5 g, CholesterolContent 138.3 mg, FatContent 17.9 g, FiberContent 0.9 g, ProteinContent 42.2 g, SaturatedFatContent 4.7 g, SodiumContent 665.7 mg, SugarContent 0.3 g
ONE-PAN CHICKEN DRUMSTICKS RECIPE | EPICURIOUS RECIPE ...
Clean out your pantry with this customizable one-pan dinner and season it with whatever spices you love most or happen to have on hand.
Provided by Anna Stockwell
Total Time 50 minutes
Cook Time 30 minutes
Yield 4 servings
Number Of Ingredients 12
Steps:
- Season drumsticks on all sides with 2 tsp. salt and 1 tsp. black pepper.
- Heat oil in a large deep-sided skillet over medium-high. Add chicken and cook, turning once halfway through, until skin is golden brown, about 10 minutes total. Transfer to a plate.
- Add onion, cinnamon, and turmeric to fat in skillet and cook over medium-high heat, stirring constantly, until fragrant, about 1 minute. Add rice and stir to coat. Add 1 1/4 cups hot water, scraping up browned bits from pan, then stir in chickpeas, dried fruit (if using), red pepper (if using), and remaining 1/2 tsp. salt. Nestle chicken back into skillet and bring liquid to a boil. Immediately reduce heat to low, cover, and cook until rice is tender and chicken is cooked through, 20–25 minutes.
- Remove from heat and let sit 5 minutes. Fluff rice with a fork, then scatter herbs over.
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