One of my favourite summertime foods is chicken drumsticks that my dad would grill outside on the barbecue. Now that it’s winter and cold outside, I decided to bake my chicken drumsticks indoors… and they came out great! The key is to marinate the chicken for 12-48 hours, turning once. This easy soy-ginger marinade makes for a yummy Asian-inspired meal.
- 3 lbs chicken drumsticks
- ½ cup soy sauce, low-sodium
- ¼ cup packed brown sugar
- ¼ + ⅛ tsp ginger (or 3 Tbsp fresh ginger)
- 5 cloves garlic, minced
- 2 tsp sesame oil
- 1 tsp black pepper
Directions
- Make the marinade by combining all ingredients except chicken.
- Place the drumsticks in a large Ziploc bag, a glass bowl, or baking dish. Cover with the marinade.
- Refrigerate for 12-48 hours. Turn the drumsticks at least once during the marinating time, to ensure they are all coated evenly.
- When you’re reading to cook: Bring the chicken to room temperature (let it sit out on the counter for 30 minutes before baking). Meanwhile, preheat the oven to 475F with rack in the middle.
- Arrange the drumsticks in a single layer in a broiler-proof baking dish or a pan.
- Bake until the chicken turns a dark brown colour, about 40 minutes.
- Set the oven to broil. Broil until the chicken skin is crisp, about 3-5 minutes.
- Serve with Chinese vegetables like bok choy and enjoy!