I really don’t have a lot of words to share with you today because this week has been kind of crazy and my mind is kind frazzled.
We had some friends over to watch football last night, and as I’ve said before, I always have a hard time coming up with appetizer type foods. I thought some chicken drummettes would be good to make because they are the perfect size and generally something everyone would like. Honestly, I didn’t have super high expectations. I mean, it’s just some chicken in some marinade. But this recipe, from Simply Recipes, is kind of amazing.
I had a lot of doubts as I was putting it together, especially because I doubled the recipe, so really 4 teaspoons of salt plus all of the soy sauce and all that pepper seemed like a lot. Really I thought I wasn’t going to like the chicken at all because it would taste too peppery (note: I am someone who never never adds pepper to my food. never.), but I loved it. It had a sweet tang from the honey, but it was balanced out by the more savory flavors in the marinade. This is perfect offering for a football party or a tailgate, and just wait until I show you what I made for dessert.
Savory Chicken Drummettes
from Simply Recipes
Prep Time: 15 minutes
Wait Time: 1-8 hours
Bake Time: 35 minutes
8 garlic cloves, peeled and crushed
2 tablespoons honey
2 tablespoons Dijon mustard
1 1/2 tablespoons soy sauce
2 tablespoons lemon juice
1/4 cup olive oil
2 teaspoons salt
1 teaspoon pepper
20 chicken drummettes
Makes 20 drummettes
1. In a medium-sized bowl, whisk together garlic, honey, mustard, soy sauce, lemon juice, olive oil, salt, and pepper. Set aside.
2. Rinse chicken drummettes and pat them dry with a paper towel. Place them in a large (non-reactive) bowl (or a zip-top plastic bag). Pour marinade over the drummettes, making sure that each piece gets coated. Let drummettes marinate for at least 1 hour, or over night.
3. Preheat the oven to 400 degrees Farhenheit. Line a baking sheet with tinfoil and place a wire rack on top of it.
4. Arrange them drummettes on the wire rack. Bake to 25-35 minutes, until chicken is browned and cooked though. Serve warm.