Chicken is very popular in any kind of cooking and always on my family's menu too. Yet I grilled organic chicken drumsticks the first time. Having seen the show of Jamie's Fowl Dinners on TV, I really wanted to try organic chickens. Wow, I can’t describe how wonderful the taste of organic chickens, so different from the ones that packed in cages. They cost a few dollars more, but worth for trying for the sake of our health. Drumstick is the less fatty part of a chicken, costing much less than the chicken breast.
- 6 chicken drumsticks
- 2 tablespoons light soy sauce
- 1 tablespoon rice wine (cooking wine)
- 1 tablespoon ginger juice (pressed from grated fresh ginger root)
- 1 tablespoon honey
- chopped parsley (to garnish, optional)
- Rinse the chicken drumsticks well, then dry with paper towels. Mix the drumsticks with marinade except the honey, in a bowl. Leave for 30 minutes, turning frequently to coat with the marinade.
- Preheat oven to 200C.
- Heat 2 tablespoons of cooking oil in a wok (or a pan) over medium heat until hot. Fry the marinated drumsticks until golden, about 5 minutes. Remove from the heat and drain on paper towels.
- Place the drumsticks with the marinade in a ceramic tray (oven proof). Put in the preheated oven and bake for 40 to 50 minutes. When baking, keep an eye on them, coat each drumstick with the sauce, turn the drumsticks if needed to keep them moist.
- When the drumsticks are 80% done, brush them with honey evenly. The drumsticks will turn brown. Use a needle or a toothpick to test them. If clear liquid runs out, the chicken is cooked through.Garnish with parsley if desired. Serve hot.
- You can use ordinary, or corn fed chicken drumsticks instead of organic ones.
- Don’t let the drumsticks bake too long and become dry. The best part of this dish is the gravy left in the tray for dipping. Sensational taste that you won’t forget!