Marinated Chicken Drumsticks

scott Recipes, Todd & Sami

Marinated Chicken Drumsticks

Marinated Chicken Drumsticks
Difficulty ★☆☆☆☆
SERVES: 6
Book 1

12 chicken drumsticks skin removed (ask butcher to remove if you don’t know how to do this) 

MARINADE
½ cup soy sauce 43% less salt
½ cup white wine
3 tablespoons no-added-salt tomato paste
½ teaspoon dried tarragon
½ teaspoon dried basil
1 teaspoon crushed garlic (in jar)
1 teaspoon crushed ginger (in jar)
1 teaspoon salt-reduced chicken stock powder
cup honey warmed
cooking spray

 

1: Mix together all marinade ingredients in a medium size bowl.

2: Place drumsticks into a flat container that has a secure lid. Pour marinade over drumsticks, cover and refrigerate overnight to get full flavour. If time doesn’t permit allow at least 4 hours. Turn drumsticks occasionally.

Preheat oven 190°C fan forced.

3: Remove chicken from marinade and place on a baking tray that has been coated with cooking spray. Spoon a little marinade over chicken. Bake for 25-35 minutes or until drumsticks are cooked. Serve hot or cold.

Variations: This marinade is suitable for lean rump steak, butterfly pork steaks, lean lamb leg steaks or with seafood.

 Suitable to be frozen

 

Nutritional Information
PER SERVE
FAT     TOTAL                                   8.0g
            SATURATED                          2.3g
FIBRE                                                   0.6g
PROTEIN                                           32.9g
CARBS                                               19.1g
SUGAR                                              17.4g
SODIUM                                           879mg
KILOJOULES                                1223 (cals 292)

GI RATING    TO LOW IN CARBS TO SCORE A RATING

 DIETITIAN’S TIP: To make this suitable for people with diabetes use a little less soy sauce to reduce the sodium content.

 

Credit: Symply Too Good to Be True - November 15, 2017

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