If you’re feeding a Paleo family on a budget, chicken drumsticks are your very best friends. They’re cheap, quick, lunchbox-friendly, and easy for little hands: what’s not to love? In this recipe, you’ll jazz up a basic package of drumsticks with a citrus glaze and a warm hint of spice: grated ginger, cinnamon, and star anise add a mild heat and just a little bit of zing to the glaze. Stir in a little honey to bring the sweetness up a notch, or leave it out for a slightly spicier taste.
As a substitute for soy sauce, the glaze here calls for coconut aminos; these are a Paleo-friendly dressing that you can buy at most health food stores or online. You’ll also need some white rice vinegar – which, despite the name, doesn’t actually contain any rice at all. The rice is just there to act as food for the bacteria that cause the fermentation reaction. So even if your version of “Paleo” doesn’t include rice, you’ll be fine with the vinegar.
With the hint of Asian flavor in the ginger and the coconut aminos, this would be a great recipe to pair with some stir-fried Brussels sprouts. Or go even simpler with asparagus or coleslaw, or just a big pile of greens tossed with olive oil with some nuts thrown in for flavor and crunch. Dish out the chicken, and enjoy!
Chicken Drumsticks with Orange Glaze Recipe
Protein: 43g / %
Carbs: 17g / %
Fat: 18g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 12 chicken drumsticks;
- 3 cloves garlic, minced;
- 2 tbsp. fresh ginger, grated;
- 1 star anise;
- 2 cinnamon sticks, broken in half;
- 1 cup fresh orange juice;
- Zest of one orange;
- 3 tbsp. coconut aminos;
- 1 tbsp. white rice vinegar;
- 1 tbsp. raw honey; (optional)
- 4 green onions, chopped;
- Sea salt and freshly ground black pepper;
- Add all the ingredients, except the drumsticks, to a saucepan placed over a medium-high heat and season to taste with salt and pepper.
- Bring to a simmer and then lower the heat and let simmer for 15 to 20 minutes or until the sauce thickens.
- Set the sauce aside and let it cool down.
- Place the chicken in a marinating container (glass or plastic) and pour sauce on top, making sure that every piece is well coated.
- Marinate in the refrigerator for at least 2 hours.
- Preheat your oven to 425 F.
- Arrange the drumsticks on a baking pan and place them in the oven.
- Bake for 40 to 45 minutes, basting every 15 minutes with the remaining sauce.