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Rating: 4 stars
15 Ratings
  • 5 star values: 5
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

These zesty chicken drumsticks and sauce are good warm right out of the pan but will keep for up to two days in the refrigerator.

Lia Huber
Recipe by Cooking Light March 2005

Gallery

Credit: David Martinez

Recipe Summary

Yield:
6 servings (serving size: 1 drumstick)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 7 ingredients, stirring with a whisk.

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  • Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the chicken with salt and pepper. Add chicken to pan, browning on all sides. Add honey mixture to pan, turning chicken to coat. Reduce heat to medium-low. Cover and cook 15 minutes or until chicken is done, turning chicken every 5 minutes. Uncover and cook an additional 1 minute or until mixture is thick and a mahogany color, and chicken is well coated. Remove from heat; cool 15 minutes. Cover and chill.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

180 calories; calories from fat 36%; fat 7.2g; saturated fat 1.8g; mono fat 3g; poly fat 1.6g; protein 16.7g; carbohydrates 11.9g; fiber 0.1g; cholesterol 53mg; iron 1.3mg; sodium 291mg; calcium 24mg.
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