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. The flavors of this dish were inspired by both Indian and Island cultures, and I couldn't be happier with how it turned out.
Why You Need a Cast Iron Skillet
I am always looking for an excuse to use my Cast Iron Skillet
Don't Forget the Sauce
I love a good helping of the sauce. The unique flavor profiles of each ingredient come together to create a sauce good enough to eat with a spoon. When cooking, it is very important to bring your pan back up to a strong boil before moving to the oven. This is the only way that your sauce will reduce down to the creamy goodness you want.
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Chicken Drumsticks Recipe - Savory, Sweet and Spicy
Ingredients
- 8 chicken legs
- ¼ cup grape seed oil (or olive oil)
- 1 small onion diced
- 3 star anise
- 2 cinnamon sticks
- 1 ruby red grapefruite juiced
- 1 Tbsp. minced garlic
- ½ tsp. red pepper flakes (adjust to taste)
- 1 can coconut milk
- fresh chopped parsley
- sea salt
- fresh cracked pepper
Instructions
- 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!
Notes
Nutrition
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Jesse
OMG! I have two options here.
Option #1 - Unsubscribe from this blog
Option #2 - ONLY open and read when I am in my kitchen fully prepared to start cooking and eating!
This is torture! Hahahaha!!! I am totally trying this one immediately.
Chef Gary
You're too kind. Thank you! And just wait until you taste them 🙂
Jesse
So, my "make this immediately" turned into about two weeks, but that's immediately in my life! Haha!
I just referenced this gorgeous picture you posted and mine looks nothing like yours. Lol. I think one problem may be that I used skinless legs. Does it call for skin on?
Chef Gary
Yes. Two things that the skin does:
1- protect the meat from drying out.
2- add fat to the sauce, which is a must at this high heat.
I tried this with chicken breasts and it was a fail. I'm guessing your chicken is dry and your sauce is runny? ? Sorry.
Jesse
Ah! Ok, round 2 will be better.
However, my chicken is not dry and although my sauce is a tad bit runny, it is still delicious! The taste of this dish is a perfect 10. Now I just have to protect how I cook it. Definitely a family favorite though.
Chef Gary
Thanks for the feedback. I really appreciate it!
I think I may add this to the notes of the recipe.
Jesse
My second attempt at this delicious dish was a little better. Here's what I did different:
- Used skin-on drumsticks
- Sauted the chicken longer
- Drained more of the oil after sautéing the chicken
- Did not use the whole can of Coconut Milk
My result is closer, but I still have too much moisture. I have been using extra virgin olive oil. I think I need to invest in grape seed oil. Does it get hotter?
I also think I end up with too much liquid left over when I use the juice from a whole grapefruit. When I put the juice in the pan it doesn't sizzle frantically right away. It just kind of sits there like my own isn't hot enough. So I drained a lot of it out and didn't add the entire can of Coconut Oil.
This dish is DELICIOUS even though I haven't perfected it yet.
Chef Gary
A couple things.. I never use extra virgin olive oil for cooking. Believe it or not, when you heat extra virgin olive oil, it loses all it's "good for you" properties and turns to trans fat. I only use it in salad dressings and such for this reason. We do buy regular olive oil for sautéing, but grape seed oil is much better for high temperatures. So to answer your question - EVOO cannot get hot enough without burning.
Question for you... Once you add the chicken, before you put it in the oven, do you bring it back up to the boil first? When I put it in the oven, I make sure it is bubbling A LOT. That's the only way to get the sauce to reduce down to the creamy goodness you're looking for. For this reason, I like to start with plenty of liquid, so that it doesn't evaporate before the chicken is done.
Also, you are definitely using coconut milk, right? Not coconut cream.
Thanks for the feedback!
Jesse
Oh wow! I never knew that about olive oil. I will get some grape seed oil. I looked for it at the grocery store yesterday and couldn't find any. I'll check Publix.
This go-round I did bring the chicken back up to a very nice boil. My end result was MUCH closer to what your picture looks like. The chicken was not dry, the outside was very crispy and the sauce was not runny. I will check to make sure I used coconut milk. I did notice that is was thicker than I expected it to be when I opened the can. That may be my issue!
For anyone following this post...this recipe really is very easy to make! LOL! It doesn't take long at all and the mix of sweet and spicey is absolutely perfect.
Wendy M.
All I gonna say is this recipe is the BOMB! I prepared it twice and both times it came out Savory, Sweet and Spicy! Thanks for sharing.
Wendy M
It's me again preparing this delicious meal tonight! Each time I prepared it; it came out as pictured. This is a family favorite. Be sure to follow recipe as written to get the same results.