Technically we’re not quite out of January (AKA the month of Clean Eating here on TBC) BUT, these drumsticks were too amazing NOT to share especially with the Super Bowl just a few days away!
They might not be your typical Super Bowl food flavors (which, I imagine consist of BBQ sauce, cheese, salt, and more cheese). But they are finger-licking good which is as good a reason as any to add these to your table.What I wanted with these was a sauce that was sweet, with just a touch of heat, and a nice, thick consistency so you were forced to lick it from your fingers when finished :). And, let me tell you, that’s exactly what these deliver.
I have to say (not to be self-aggrandizing or anything) this is one of my top two chicken marinades, ever which, is saying a lot because chicken is a mainstay in our day-to-day cooking. And, because Stephen was concerned about just having chicken for dinner, I made some thick-cut fries to finish off the “guy food” theme of today’s post.
What I love about these two dishes is that they’re plain-old comfort food but, aside from the sodium-content of the marinade, they’re not bad for you! That’s my favorite kind of food. Food that is so good and so comforting you forget that you are providing your body with whole foods and nutrients.
Sorry, I could seriously talk about that all day. But I’ll stop so you guys can move on to the recipe!
*In case you need another appetizer idea, here is the link for some mozzarella-stuffed rice balls that are just as delicious as they sound!
- Sweet & Spicy Marinade:
- 5-6 drumsticks (skin-on)
- ½ cup soy sauce
- 1 tbs. freshly grated ginger
- 2 tsp. sriracha
- The juice of ½ grapefruit
- 2 tbs. rice vinegar
- 2 tbs. honey
- 1 tbs. sesame seeds
- 1 serrano chile (De-seeded)
- Spicy Fries
- 2 russet potatoes (peeled and cut into thick slices)
- ¼ cup cornstarch
- 1 tsp. chili powder
- 1 tsp. garlic powder
- 1 tsp. cumin
- 2 tbs. olive oil
- Sriracha for serving (I mixed mine with a tbs. of greek yogurt)
- Sweet & Spicy Chicken
- In a medium-sized bowl combine the ingredients for the marinade (leaving out the chicken) and whisk together until well combined. Add the chicken and toss together to coat.
- Let sit at room-temp for about 20 minutes.
- Heat a skillet (I used cast-iron) over a medium-high heat and, once hot, add the chicken skin-side-down. Allow to sear (about 3-4 min) on both sides then reduce the temp and cook for another 5 minutes (with lid on).
- Spicy Fries
- In the meantime, add your sliced potatoes to a large ziplock bag along with the seasonings. Close the bag and shake to evenly coat the fries.
- Evenly spread on a parchment-lined baking sheet and bake at 400 for about 30 minutes, turning halfway through. (or until golden brown).