Honey Lemon Ginger Glazed Chicken Drumsticks
I’m pretty sure it’s not a very good way to start a blog post about finger lickin’ good chicken drumsticks but I have to rant a little bit about my internet connection problems. You see, I was working on this little article you’re reading right now when, for unknown reasons, my internet decided to stop working. No problem, it’s no the first time, it’ll be back in a sec, right? Except when I did get it back, EVERYTHING but the title of this post had disappeared. Hours of work, gone, in the internet limbo. I was so frustrated I considered postponing the publication of this recipe. And then I looked at the pictures again and…no, I really had to share it with you ASAP!
Moist, juicy dark meat with a honey, lemon zest and ginger glaze… These glazed chicken drumsticks are glorious and are a cinch to make. Prepare your side dish while the chicken is cooking and you’ll have dinner on the table in 35 minutes sharp. You could eat these with stir-fry veggies, a salad and/or grains like pasta, bulgur, couscous, rice or quinoa if you eat them. In theory, you could also make this recipe with chicken breast cut into large chunks if dark meat is not your thing, but really, drumsticks bring tons of flavors so I definitely suggest you use them! Enjoy 🙂
Cal: 551 - Protein: 54.75 - Fat: 30g - Carbs: 12.3g - Fiber: 0.2g - Sugar: 11.5g
WW Old Points: 13 pts - Points+: 14 pts
- 2 lbs - 900 g chicken drumsticks (about 6 large drumsticks)
- 1/2 tbsp olive oil
- the zest of 1/2 lemon (= peel of 1/2 lemon chopped very thinly)
- 2 tbsp honey
- 2 tbsp water
- 1 to 2 tsp fresh ginger, peeled and chopped very thinly (more or less to taste)
- 1/2 tsp ground cumin
- 1/4 tsp hot pepper flakes (more or less to taste)
- 1/4 cup fresh cilantro leaves
- Heat olive oil in a large non-stick skillet over high heat. Add chicken and brown, about one minute on each side. Season with sea salt and freshly cracked pepper, reduce to medium-low heat, cover with a lid and cook for 20 to 25 minutes or until no longer pink inside (cooking time will vary depending on the drumsticks' size so start checking after around 15 minutes).
- While chicken is cooking, mix together in a medium bowl lemon zest, honey, water, ginger, cumin and flakes.
- When chicken is almost done, pour honey-lemon mixture over drumsticks. Bring to a boil and cook until glaze becomes thick and glossy, about 3 minutes, stirring constantly to cover chicken. Top with cilantro leaves and serve with a green salad, stir-fry veggies and/or grains like rice or pasta if you eat them. Drumsticks are also good eaten cold.