Citrus Marinated Drumsticks
Spicy, bright, and sweet, serve these crispy-skinned drumsticks with a fruity Almond Apricot Rice Pilaf for a meal to remember.
Servings and Ingredients
|Zest and juice of 1 orange|
|⅓ c.||Hy-Vee honey|
|2 tsp.||crushed red pepper flakes|
|1 clove(s)||garlic, crushed|
|¼ tsp.||Hy-Vee salt|
|¼ tsp.||Hy-Vee black pepper|
|8||chicken drumsticks (about 2 1/2 pounds)|
|Hy-Vee Blue Ribbon chef seasoning, to taste|
|Fresh parsley, for garnish|
- In a medium bowl, combine orange zest and juice, honey, red pepper flakes, garlic, salt and black pepper. Transfer to a large resealable plastic bag. Add drumsticks to marinade and toss to coat evenly. Marinate chicken in refrigerator at least 2 hours or overnight, flipping bag occasionally to coat all drumsticks.
- Preheat oven to 425 degrees. Remove chicken from marinade and place on large rimmed baking pan; discard marinade. Season chicken with Hy-Vee Blue Ribbon seasoning. Arrange orange slices around chicken.
- Bake drumsticks 40 to 45 minutes or until internal temperature of chicken reaches 165 degrees.
- Garnish chicken with parsley before serving.
580 Calories per serving
Amounts Per Serving
- Total Fat: 26g
- Cholesterol: 230mg
- Sodium: 390mg
- Total Carbohydrates: 33g
- Protein: 57g
Vitamin A 15%
Vitamin C 90%
Hy-Vee weekly ad from the week of April 13, 2016.