Citrus Soy Chicken Drumsticks

  • BleuGirl Posted: 03/16/10
    Worthy of a Special Occasion

    Everyone thought this dish was delicious! I used boneless, skinless chicken thighs and a couple of boneless chicken breasts instead of drumsticks. Served it with chicken fried rice (box mix) and sugar snaps. Will definitely be making this again!

  • marlicreeach Posted: 09/07/10
    Worthy of a Special Occasion

    loved it, a lot! I altered it a bit though... I marinated the chicken in soy sauce & orange juice with slices of ginger before cooking. I used brown sugar instead of white, rice wine vinegar instead of sake, a little bit more orange juice than it called for and cooked fresh pineapple chunks in the sauce which I served with the Chicken. I also served baby bok choy with it.

  • crysmys Posted: 05/23/11
    Worthy of a Special Occasion

    Yum! Will definitely be adding this to our regular rotation. Next time will try marinading the chicken in the OJ/soy/ginger mixture as another reviewer did. A big hit all around.

  • Monique1672 Posted: 09/25/11
    Worthy of a Special Occasion

    It was ok. I used boneless skinless chicken breasts instead. I also took other reviewers' advice and marinated it prior. It was ok - still kind of bland. My husband liked it. Not sure what I did wrong for it to not be delicious. Considering all the other recipes out there, I don't think I'll make this one again.

  • Mander684 Posted: 02/09/12
    Worthy of a Special Occasion

    Very delish :) The ingredients to this recipe is very similar to my husband's recipe for his chicken marinade so when I tried this recipe for the first time, I knew what I was doing :) Thank goodness. I ate these with steamed broccoli and white rice. Most definitely will cook this again...maybe tomorrow :)

  • mrsdanko Posted: 01/24/12
    Worthy of a Special Occasion

    Great recipe and very cost effective! I did as recommended before by marinating them with the skin off but I used 1 1/2 cup OJ, 1/4 cup soy, 1/2 cup chicken broth (to evenly coat 2lbs of drumsticks in a freezer bag), 2 heaping tablespoons of brown sugar, and sliced a one inch section of peeled ginger. I marinated them for 4 hours and then followed the instructions the rest of the way as instructed and just poured the marinade through a strainer right into the pan. I used cornstarch to thicken the sauce before tossing to coat the cooked drumsticks. One critique, it did take longer than 6 minutes to brown the chicken in a stainless steel pan and it did take longer than 10 minutes with the lid on to cook the chicken all the way through in the sauce (I did not use little drumettes). It was fantastic when all was done!


More From Cooking Light