Dijon, Maple and Red Peppercorn Marinated Drummies
This tangy, sweet, spicy, umami marinade turns into a wonderful glaze as the chicken pieces roast away in the oven. This will make everyone happy!
Ingredients
- 1/2 cup dijon mustard
- 1/2 cup maple syrup
- 4 tbsp white wine vinegar
- 2 tbsp olive oil
- 2 tbsp tamari or coconut aminos
- 2 garlic cloves minced
- 1 1/2 tsp red peppercorns freshly cracked
- 3 1/2 to 4 lb chicken drumsticks or you can purchase thighs, breast pieces- go for bone in, skin on. If you aren't sure in lbs or grams how much to purchase, if average size, assume 2-3 drumsticks per person, or 1-2 large thighs or breasts per person.
- 2 tbsp fresh parsley or rosemary chopped
Instructions
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Marinade:
Combine all the marinade ingredients in a bowl and whisk well.
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Pat dry all the chicken pieces with a paper towel.
Take a baking dish that will accommodate the chicken in one layer and cover the entire dish with aluminum foil. Don't skimp! The marinade will really get baked on, so you want to minimize clean up as best you can.
Place the chicken in the dish.
Cover with the marinade. Turn to coat. These can sit in the marinade, covered, in the fridge from one hour up to the whole day while you are at work etc. Alternatively, you can place all of the ingredients into a large freezer bag, coat well, seal and freeze. Then just pull out in the morning before you are ready to cook them.
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Preheat the oven to 425F. Remove the chicken from the fridge to come to room temperature.
Place the baking dish on the centre rack and roast for 40 to 45 minutes, until cooked through. Check with an instant read thermometer- you want to hit 170F.
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Move a rack to the top third of the oven. Place the dish on this rack and turn on the broiler.
Broil for 1-2 minutes, until the skin is crisped and a lovely ebony colour in spots. Don't let it burn though!!
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Transfer the pieces to a cutting board to rest. Take the marinade and place in pitcher or gravy boat. Unless you feel it is too runny. In this case, put the marinade into a small pot, and over medium high heat, cook down till thickened slightly.
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To serve:
Place the chicken on a serving platter and drizzle the sauce over it. Grind another good cracking of the red pepper over everything. Sprinkle with parsley or rosemary as a garnish.
Recipe Notes
Obviously, if it is just two of you, you can cut the marinade recipe in half. I will do this and prepare 6 or so drumsticks if it is just Jim and myself. I am generous with the amount of chicken in the recipe- better to make too much than too little!
Or else make up the whole marinade, get 12 drumsticks or so, and place half the chicken and half the marinade into a freezer bag and freeze. There, dinner is ready for another day, another week.