TOUCHDOWN!

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Chicken

DSC_0022PEACH-GINGER GLAZED DRUMSTICKS

Looking for a crowd pleasing dish for Super Bowl Sunday?  These drumsticks are a favorite in my home town.  Everyone who tastes these drumsticks wants the recipe.  They are perfect at room temperature which makes them great for tailgating, picnics, barbecues, and game nights.  The longer they sit the stickier and more finger licking they become.  I convert this recipe into a week-night meal by making cilantro jasmine rice and a crisp salad.  Peach-Ginger glazed drumsticks will make you a winner on Super Bowl Sunday! GAME ON!

Time-1 hour 15 minutes

Servings-6-12

Ingredients

12-24 Chicken Drumsticks skin on

2/3 cup Peach Preserves

1/3 cup Soy Sauce less sodium

1 inch long peeled fresh ginger

3-4 cloves of garlic

Pinch of crushed red pepper flakes

3 tablespoons of water

Cilantro chopped for garnish

Preparation

Preheat oven to 400 degrees F.  Place chicken in a baking dish and bake for 1 hour.  Meanwhile, add peach preserves, soy sauce, ginger, garlic, red pepper flakes and water into a food processor or blender.  Pulse until ginger and garlic are smooth.  After the chicken has cooked for an hour, coat the chicken with the marinade.  Put the chicken back into the oven for 15 minutes, or until slightly charred.

DSC_0013Garnish with chopped cilantro and serve.

Cook’s Note

1.  I frequently get asked about the ginger.  It needs to be fresh ginger root that you have peeled.  I find a potato peeler doesn’t do the trick.  I usually use a paring knife to peel the ginger.  The thickness does not matter but it should not exceed 1 inch in length.  Your food processor will do the chopping for you.

DSC_0004How do I make this healthier?

1.  This marinade would be delicious over salmon, boneless skinless chicken breasts, or chicken thighs.

What is your favorite Super-Bowl dish?

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The Author

I'm an earnest mother and wife doing her best to provide a delicious and memorable dinner table for her family. Life get's busy and it's so easy to throw in the towel and order out or heat up a pre-made meal. I've committed myself to making a homemade meal at least 4 times a week. I would like to share what I've learned with a group of people who are also home-cooks doing their best for their loved ones. Let's share our best recipes with each other and broaden our menu's to ease the age old question "what's for dinner?"

5 Comments

  1. Pingback: Jumble Spoiler – 01/29/14 | Unclerave's Wordy Weblog

  2. Taylor N says

    Sounds so easy AND delicious. When I peel ginger I use the back side of the blade on a paring knife. It won’t cut into your ginger but the skin comes right off. Thanks for the recipe!

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