May 14, 2013

Chipotle Drumsticks

Even though overall I try to reduce our meat consumption, we do eat an occasional meal where meat/poultry is the main attraction. I've been on the lookout lately for more recipes in this area. This one was fabulous. For one, the spice mixture was delicious. If you don't have chipotle chili powder, try subbing regular chili powder, but the chipotle flavor is very distinct. Also, the preparation method is easy but yielded perfect crispy chicken. I will try this method but with a different spice rub in the future for variety. Serve this with rice and a big salad for a balanced meal.

Chipotle Drumsticks
adapted from Jan's Sushi Bar

serves 5

2 pounds chicken drumsticks (about 10)
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon dried oregano
2 teaspoons chipotle chili powder
1 teaspoon ground cumin
1 tablespoon sugar

Preheat oven to 375 F.

Combine all of the ingredients except for the chicken in a small bowl. Rub the drumsticks with the spice mixture, covering each as completely as possible. Cover with plastic wrap and allow to rest at room temperature for 30 minutes.

Place the drumsticks in a single layer in a glass baking dish large enough to hold the chicken without the pieces touching. Roast in the oven for 45 minutes, or until the juices run clear when pierced with a fork.

Allow to rest for five minutes before serving.

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