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Sweet and Sour Chicken Drumsticks

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Drumsticks

Prep Time: 40 minutes

Total Time: 40 minutes

Yields: 4 servings

Description Edit

These chicken drumsticks stay moist when grilled, even with the skin removed from them. Delicious served with brown rice and slices of fresh pineapple.

Ingredients Edit

  • 1/2 tsp. freshly grated orange zest
  • 1/4 cup orange juice
  • 1/4 cup water
  • 3 tbsp. honey
  • 1 tbsp. plus 1 tsp. cider vinegar, divided
  • 1/2 tsp. salt, divided
  • 1/4 tsp. ground coriander
  • 1 tsp. cornstarch
  • 1/4 cup chopped fresh mint
  • 8 chicken drumsticks, (about 2 pounds), skin removed, trimmed
  • 1/4 tsp. freshly ground pepper

Directions Edit

  1. Preheat grill to medium.
  2. To prepare dipping sauce, combine orange zest, orange juice, water, honey, 1 tablespoon vinegar, 1/4 teaspoon salt and coriander in a small saucepan; bring to a boil.
  3. Whisk cornstarch and the remaining 1 teaspoon vinegar in a small bowl until smooth.
  4. Add to the saucepan and return to a boil, whisking until thickened, 30 seconds to 1 minute. Remove from the heat. Stir in mint.
  5. Sprinkle drumsticks with the remaining 1/4 teaspoon salt and pepper.
  6. Oil the grill rack.
  7. Grill the drumsticks until crispy on all sides and an instant-read thermometer inserted into the thickest part registers 165°F, about 15 minutes total.
  8. Serve the drumsticks with the dipping sauce on the side.

Broiler variation:

  1. Position oven rack in the upper third of the oven; preheat broiler to high.
  2. Prepare sauce.
  3. Coat a broiler pan with cooking spray.
  4. Sprinkle drumsticks with salt and pepper, then broil, turning once, until an instant-read thermometer inserted into the thickest part registers 165°F, about 15 minutes total.

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