April 29th, 2009

Red Honey Chicken

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Just looking at this picture makes me want to eat these again, even though I just had them yesterday. This here is our family’s solution to the tragic loss of fried chicken. Yes, you could bread them in the same mixture as my fabulous chicken nugget recipe, but frying full chicken legs requires deeper oil, and takes longer to fry, and, well… the truth is I already make the nuggets on a regular basis, and I’m just not into doing lots of work, you know? But these chicken legs, they couldn’t be easier. And the delectable red honey sauce is kid-friendly, but sophisticated enough for adults.

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Here are the ingredients. Simple, right? Note the brands–Heinz ketchup and LaChoy soy sauce are both gluten-free, unlike many of their counterparts. [As always, manufacturers can change their formulas without notice. Be sure to double-check your ingredient lists.]

 

 

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That’s 1/4 cup ketchup, 1/2 TBS soy sauce…

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1 clove of minced garlic (or 1/2 tsp of the jarred kind)…

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And three tablespoons of honey. I just love honey; I even use it in my tea instead of sugar. I may or may not have licked this measuring spoon after I was done with it. I’ll never tell.

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Bag o’ drumsticks.

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Bag o’ drumsticks plus sauce. Seal it up, mix everything around so it’s all nice and coated, then let it marinate in the fridge for an hour (or however long it is until dinner, the chicken won’t care.)

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Arrange them in a greased baking dish, and pour the rest of the sauce on top. Bake in a 375-degree oven for 45-55 minutes. You’ll know they’re done when you stab the fattest one with a fork and only clear juice comes out.

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Super easy, right? Take a good look now, because these beauties won’t be on the plate for long. Until I make some more, that is.

Happy Eating!

Red Honey Chicken

6 chicken drumsticks
1/4 cup Heinz ketchup
1/2 TBS LaChoy soy sauce
1 clove minced garlic
3 TBS honey

 

 

1 comment

1 comment to Red Honey Chicken

  • Free Range Pixels
    May 10, 2009 at 7:36 pm

    GFCF, I am really blown away. I mean speechless. Where do I start? What you are doing is fantastic and inspiring. You have a different approach to cooking than me, but I’m learning a lot from your blog.

    Would you consider guest chefs posting their GFCF recipes with pictures? It might mess up the coherent look you’ve created though.

    Awesome.

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