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Sunday, November 2, 2014

Red Curry Chicken Drumsticks

I don't usually buy drumsticks. I love chicken, but would prefer to buy them whole or if I buy pieces, I prefer the wings or the thighs. That has all changed.

We recently had chicken wings for dinner. As usual, I proceeded to take off some of the meat to give to my 1 year old daughter. This time, however, she was insistent on having a wing too. So, I cut off the drummette and gave it to her. She loved it. So much in fact that she completely cleaned the bone!

Curious to see if this enthusiasm would continue, the next day, I bought a package of chicken drumsticks and made these Red Curry Chicken Drumsticks. I wanted to see if my daughter would like eating off the bone as much as she had the previous day. To my surprise, my daughter happily ate 3 of them! It seems that she likes food with a little kick, and she loves holding the drumstick and eating off of it.

Since that time, I have tried other marinades for drumsticks and I have not been disappointed. My daughter has enjoyed all of them. So I guess I will be buying packs of drumsticks more frequently!

Red Curry Chicken Drumsticks
Makes 12 chicken drums

1/2 cup Plain Yogurt
1 tbsp Honey
1 tsp Red Curry Paste
2 tsp Soy Sauce
Juice of a Small Lime
12 Chicken Drumsticks

Place all ingredients in a large ziplock bag and mush everything together. Put in the fridge and let marinate for a few hours or overnight. 

Preheat the oven to 450 degrees Fahrenheit. Line a baking sheet with tin foil and pour out the contents of the bag, arranging the chicken into one layer. Bake for about 45 minutes until chicken is cooked.

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