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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



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


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?

The Author

First off, I'm not a writer. This should be abundantly clear as you read this bio. I'm not a trained Chef either. I'm a Mother, Wife, Registered Nurse and Fraudulent Chef. Why a blog you ask? Well, I don't want to be a line cook, executive Chef, or a restaurant owner. I just want to cook what I want, when I want, and for who I want. Cooking is a creative outlet for me. I don't even consider myself a blogger because I don't blog often. So advertising dollars and web fame is not my motive. Finding the time to cook, write up a recipe, photograph it while maintaining a job and household is challenging. However, it has given me great joy over the years to see people carrying on dishes that I've developed. It's also an online cookbook that I can reflect on. My cooking is an expression of the strong women in my life and inspired dishes from my favorite restaurants. I'm a recipe impostor of dishes from restaurants I love. Furthermore, many of the recipes are spruced up from my childhood. I'm a Mexican-American, native Californian who has spent time in New York and married a first generation Costa Rican. My cooking reflects all of these aspects. Karen's Kitchen is not a Mexican food blog. As much as I'd like to fit into a pretty little red, white and green box. I find it too limiting and reject the notion of creating a Latino point of view because it makes a blog cohesive. So my recipes are all over the place, with no rhyme or reason. Home cooks never apologize for not graduating from culinary school. You will find that my recipes are easy to follow and geared for the home cook. They look amazing and will make you look like a Domestic God/Goddess in front of your loved ones. It's my hope that you find the love for cooking and make some of my recipes your own. Cheers to cooking, eating and surrounding yourself with lovely people.


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  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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