All the Hot (Chicken) Legs
Eating a meal with your hands always feels like an exciting and novel experience — even if it means way more napkins and a whole lot of cleanup ahead. Remember when you were a kid, and the whole silverware deal just wasn’t your style? Well, we’re here to help you bring that mentality back.
One of the most fun things to eat with you hands is a chicken drumstick. There’s something about wielding a large drumstick and sinking your teeth into it that makes you feel like a caveman, or a lord in the middle ages (don’t pretend you haven’t imagined that). Though some drumstick meals are easier eaten with a fork and knife, feel free to use your hands — we won’t judge. Here are a few drumstick-friendly recipes so that you can get in touch with your wild side.
Chicken with 40 Cloves of Garlic by Merrill Stubbs
Tamarind Chicken by Summer of Eggplant
Grandma Virginia’s OvenFried Chicken by luvcookbooks
Spiced Roast Chicken with Za’atar Yoghurt by BurntCream
Chicken with Mustard and Red Peppers by Merrill Stubbs
Braised Moraccan Chicken and Olives by Sonali aka the Foodie Physician
Chicken that Fancies Itself Spanish with Lemons, Onions, and Olives by MeghanVK
Michael Ruhlman’s Rosemary-Brined, Buttermilk Fried Chicken by Genius Recipes
Chicken Adobo with Rice by Jackie Varriano
Chicken in Red Wine Vinegar Sauce by ChefJune
Roasted Achiote Chicken with Potatoes, Broccoli, and Tangerine Aioli by savorthis
Roasted Achiote Chicken with Potatoes, Broccoli, and Tangerine Aioli
Serves 8
2 tablespoons achiote paste
3 tangerines, zested and juiced
8 garlic cloves, minced
1 teaspoon cumin
2 teaspoons chili powder
8 whole chicken legs (thigh and leg)
2 pounds fingerling potatoes
1 pound broccoli
1/2 red onion, sliced
1/2 cup mayonnaise
1 teaspoon chili garlic sauce
Parsley, for garnish
Mix achiote paste, garlic, cumin, chili powder, 1/3 cup tangerine juice, and 1 tablespoon zest in a blender. Rub all over chicken (you might want to wear gloves or plastic bags — otherwise your hands will be yellow) and refrigerate overnight.
Heat oven to 450° F. Wash potatoes well and cut into similar sizes, about 2 inches each. Cut broccoli into large florets. Toss broccoli, potatoes, and onion with a drizzle of olive oil and season well with salt and pepper. Place on the bottom of a 9x13 baking dish or casserole. Season chicken with salt and pepper and arrange on top of vegetables. Cover tightly with foil and bake for about 30 minutes. Remove foil and bake another 30 to 40 minutes until skin is brown and crisp. Take a look after a while to make sure the vegetables are not burning on the bottom.
Mix 1 tablespoon tangerine juice and 1 teaspoon zest with mayonnaise and chili garlic sauce. Salt if needed and serve on the side.
Save and print the recipe on Food52.
Photos by James Ransom, Sarah Shatz, and Karen Mordechai
This article originally appeared on Food52.com: Drum Roll: 11 Recipes for Chicken Legs
