The chicken is tender, juicy and bursting with the sweet and savory flavors of soy sauce and honey. For deeper flavors, you can add minced garlic and ginger to the chicken. Both ginger and garlic infuse the chicken with pleasant aromas. The chicken is best served with steamed rice. Just like the chicken thighs. You can use skin on or skinless chicken drumsticks for this recipe.
You could also use skinless chicken thighs if you prefer. These drumsticks are marinated in honey and soy sauce with garlic and ginger and oil. The marinade for chicken legs doesn’t need to be complicated to produce some flavor packed results. Make sure to remove any air from the plastic bag, then, massage the marinade into the chicken for a few seconds to coat. You will want to refrigerate the chicken for as long as possible at this point. Thirty minutes minimum is fine, but two to twelve hours is best.
When ready to cook, bake for 25 minutes with the skin side up. Flip the chicken and cook skin side down another 10 minutes. Then turn the chicken again to skin side up and finish cooking for another 10 minutes to crisp up the skin for a total of 45 minutes, or until done.
- 3 lbs chicken drumsticks bone in, with skin
- 2 tbsp olive oil
- 1 tbsp sesame oil
- 5 tbsp honey
- 1/4 cup soy sauce low sodium
- 3 cloves garlic minced
- 1 tsp ginger freshly grated, ginger powder works as well, about 1/2 tsp
- 1/4 tsp pepper freshly ground
- 1 tbsp parsley chopped, for garnish
- In a shallow baking dish, about 2 inches deep and 4.8 quarts, whisk all the ingredients together, excluding the chicken.
- Add chicken and toss making sure each piece is coated with the marinade.
- Cover with plastic wrap and marinate for a couple hours. I kept mine in the fridge overnight.
- Preheat oven to 375 F degrees.
- Remove plastic wrap and bake the drumsticks for 45 to 55 minutes or until a meat thermometer registers 180 degrees F (for dark meat), (170 degrees F for white meat).
- Make sure to turn them over halfway through. This way they will get a nice color all around.