Chicken Drumsticks Recipe – Savory, Sweet and Spicy
One day last year, I was doing some Google searching for a great chicken drumsticks recipe. For some reason that day, nothing was exciting me. During this same time, I was also doing some research on different flavor combinations. This recipe is the result of that day.
First things first, I am always looking for an excuse to use my Cast Iron Skillet. If you do not own one, I highly recommend you upgrade your life as soon as possible. There is no other kitchen tool that will give you a sear like that of a cast iron skillet. On a side note: stop using soap to clean your cast iron. You’re washing all the goodness away. I know it sounds weird, but trust me.
The Dish Formerly Known as
I originally referred to this recipe as my “Indian-Island Chicken.” The flavors are a combination of those two cultures, but I would always have to explain what it meant. So, bye-bye name. And for as delicious as this recipe is, one might expect the method to be a little more challenging. But it is actually pretty simple. I hope you enjoy it!
- 8-9 chicken legs
- ¼ cup grape seed oil (or olive oil)
- 1 small onion – diced
- 3 star anise
- 2 cinnamon sticks
- 1 ruby red grapefruit – juiced
- 1 Tbsp. minced garlic
- ½ tsp. red pepper flakes (more or less as desired)
- 1 can coconut milk (13.5 oz.)
- fresh chopped parsley
- sea salt
- fresh cracked pepper
- Preheat oven to 450 degrees.
- Season chicken legs with sea salt and fresh cracked pepper.
- Heat a large cast iron skillet (or Dutch oven) over medium-high heat until hot, then add oil. Once oil is hot, add chicken and thoroughly brown on all sides.
- Remove chicken and set aside. Drain most of oil, leaving about 2 tablespoons.
- Reduce to medium heat, add onions, star anise, and cinnamon sticks – sauté for 2 minutes. Then add garlic and red pepper flakes – sauté for 30 seconds.
- Add juice of 1 grapefruit to deglaze pan, stirring constantly for about 2 minutes.
- Add coconut milk and salt and pepper to taste. Then add browned chicken, increase heat, and bring to boil.
- Move skillet to center oven rack and bake uncovered for 35 minutes.
- Top with fresh parsley and enjoy!