Island Chicken Drumsticks

July28

The kids are on vacation but, hey, guess what? You’re not!

Big and little people still need to be fed, so why not make something quick and easy that can be thrown on the grill or in the oven like these Island Chicken Drumsticks?

island chicken drumsticks mama's high strung

Here’s what you do:

  1. Buy one of those 12-packs of chicken legs (or more if you’re feeling particularly ambitious).
  2. Prepare the dry rub from spices you probably already have in your pantry. You don’t need to follow my recipe… use what you have!
  3. Heat up the grill or oven and in 20 minutes dinner will be ready.

If you DO make extra drummies, you’ll have something to feed the hungry horde for lunch tomorrow or a picnic dinner the day AFTER tomorrow. Perfect. Easy. Just like summer should be!

Island Chicken Drummies

prep: 15 minutes
cook: 20 minutes

makes 12 drumsticks, about 6 servings

you’ll need…
½ cup brown sugar
1 tablespoon thyme
1 tablespoon red pepper flakes
2 teaspoons allspice
1 teaspoon garlic powder
1 teaspoon mustard powder
½ teaspoon cloves
12 chicken drumsticks
1 cup barbecue sauce
2 tablespoons orange marmalade

let’s get to it…
Line two large rimmed baking pans with foil. Coat each with cooking spray. Place oven racks in middle part of oven. Heat oven to 450°F.
Blend brown sugar, thyme, red pepper flakes, allspice, garlic powder, mustard powder and cloves in a blender container. Turn blender on low and slowly increase speed to high. Pulse blender on high for 10 seconds or until thoroughly mixed. Pour spice blend into a Ziploc® Brand Sandwich Bag or an 8-ounce Ziploc® Brand Container; set aside.
Place 4 drumsticks in a Gallon Ziploc® Brand Freezer Bag. Pour ¼ of the spice blend into the bag. Shake until coated. Remove drumsticks and place on baking sheet. Repeat with remaining drumsticks. Bake for 20 to 30 minutes or until cooked through.
Heat barbecue sauce and marmalade in a small saucepan on medium heat for 5 to 7 minutes, stirring constantly. Serve with cooked chicken drumsticks.

Cook’s Tip: Keep it neat! Wrap the ends of the drumsticks with a colorful napkin before placing drumsticks on a large serving tray.



posted under Plated + Served, Recipe Box | 8 Comments »

Try This: Williams-Sonoma Turkey Gravy Base

November15

The gravy-guzzlers are coming… be prepared.

If you’ve ever run out of gravy or had lousy gravy at a holiday dinner, you know the definition of a dinner disaster. Well, here’s something you should tuck away into your pantry (just in case).

Williams-Sonoma’s Turkey Gravy Base is all you need to keep the gravy-gorgers at bay. Each 18-ounce jar makes four cups of deliciously rich basic gravy… just add a little milk.

While the flavor of the Base is very good, you can enhance it by stirring in sautéed onions, garlic or mushrooms (or all three!). Another thought: add a few tablespoons of finely minced fresh herbs.

To brighten the flavor just bit, add a half a teaspoon of lemon juice right before you take it to the table.

With Williams-Sonoma’s Turkey Gravy Base in the house, you’ve got no reason to fear the gravy-guzzlers…in fact, you can even let them take a little home when they leave! (They do leave, right?)

 

posted under Try This | 5 Comments »

Hi…
I’m Christina Chavez

I was a TV journalist for many years, but with a house full of kids I decided to come off the road, go to culinary school and follow my passion for cooking. Mama’s High Strung is all about food… everything from creative recipe ideas to some really cool kitchen gadgets and cooking tips. I live in Chicago, but I love to travel and write about my food discoveries! You can reach me by email: mamashighstrung@gmail.com


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