Baked Chicken with Garlic Dijon Marinade and Honey Glaze

10 Apr

Oven baked garlic honey dijon drumsticks served with garden salad.

The following marinade was inspired by a similar recipe from Astro.

  • 5 to 7 fresh chicken drumsticks, skin on (can easily substitute with thighs)
  • 2 cloves garlic, minced
  • 1 tbsp worcestershire sauce
  • juice of one lemon (the lemon juice will help tenderize the meat)
  • 1 cup of Balkan style yogurt
  • sea salt and pepper
  • 1 tbsp honey for each drumstick (adjust amount of honey to your own preferences)

For easy clean up, make the marinade in a ziploc bag. To the bag add the garlic, worcestershire sauce, lemon juice and yogurt. Mix well.

Fold back the skin on the chicken so that the meat is exposed. Folding the skin back, allows direct contact between the meat and marinade which will help the marinade soak into the chicken. Season with salt and pepper. Add the chicken to the bag with marinade. Mix well to ensure each drumstick is coated with marinade. Refrigerate for at least two hours (or up to overnight).

Drumsticks after marinating for three hours.

Drumsticks in a yogurt based marinade waiting for the oven.

Pour contents of bag into an oven safe baking dish. Discard bag. Unfold the chicken skin. Bake in a preheated 400º oven covered for 30 minutes. Turn drumsticks over and then drizzle each drumstick with honey. Continue baking at 350º uncovered for another 25 to 30 minutes or until chicken becomes golden brown. Let cool for 3 to 5 minutes before serving.

Drumsticks straight out of the oven.

I had a salad with these marinated chicken drumsticks and used the sauce from the baking dish as the salad dressing.

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