Barbecue Paprika Drumsticks

I whipped these babies up for a small little party that I had. Its the perfect party food, I kid you not. Its super easy and so filling! Seems like you made crazy crazy effort but really, all you did was just take the skin off the drumsticks. And marinated them. Lets keep it a secret, shall we? wink wink, nudge nudge.

The paprika and barbeque sauce loads up the tender meat with tons of flavor. Its gonna come atchu with a sweet and smoky punch, I tell ya. And the way I like to cook these ends up cooking the meat through without drying it and you have some auto-glaze ready for topping it off. and, I’m proud to say, this is totally my invention! Tra-la! Also, psst. THEY’RE SUPAH HEALTHY.

Ingredients:

  • 1 1/2 kg chicken drumsticks, cleaned and skin removed
  • 1 knob of fresh ginger, crushed
  • 7 cloves garlic, crushed
  • 1 heaped tsp salt
  • 1 heaped tsp flaked red chillies
  • 1 heaped tsp paprika
  • 2 heaped tsp brown sugar
  • 1/2 tsp cumin powder
  • 3 tbsp vinegar
  • 2 tbsp BBQ sauce
  • 4 tbsp oil
  • Lemon slices and cucumber to garnish

This is so super easy that I’m slightly ashamed to write it down. That’s how easy it is.

All you have to do is, get your drumsticks cleaned, skin off. And then make teeny slits with a sharp knife in through the meat like so :

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In a slightly huge bowl, the biggest you can find, mix up the rest of the ingredients to make a thick, sticky marinade.

Coat each drumstick with this marinade and rub into the meat. Make sure you’re thorough and the marinade gets in. Leave this to rest for an hour in the fridge.

Forget about your life. Go watch tv. No seriously. Take a shower. Do something. because you literally have to do nothing in this. HEH.

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Take a big nonstick pan and warm it over medium heat. Now the only tip which makes this worth is that you need to cook these over a slow heat and make sure that they are spread out when you cook them. Since the marinade already includes oil, don’t put more in. If you don’t have a pan large enough, cook them in batches.

Around fifteen twenty minutes will do the trick. You’ll know when the chicken is done when the marinade reduces to a glaze and the oil separates.

Line a tray with foil and assemble the drumsticks on the tray and coat the cooked chicken with spoonfuls of glaze.

You can choose to grill this a bit so that the glaze becomes more golden or serve it like this! If you choose to grill it, don’t let it cook for more than 7 minutes under a medium grill or otherwise the chicken will dry out.

Le ready to serve up!

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