Yummy Baked Chicken Drummies

Total Time:
2 hr 10 min
15 min
1 hr
55 min

6 servings

  • 6 chicken drumsticks, bone-in, skin removed
  • 1/4 cup fresh lemon juice
  • 2 tablespoons brown sugar
  • 1 tablespoon vegetable oil
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon turmeric
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons unsalted butter
  • 2 large Vidalia onions, peeled, quartered and thinly sliced
  • 1/4 cup raisins
  • 2 tablespoons rum

Preheat the oven to 350 degrees F.

Wash the chicken and pat dry. In a baking dish large enough to hold the chicken in 1 layer, mix together the lemon juice, brown sugar, oil, garlic, paprika, garam masala, ginger, turmeric, a pinch of salt and a few grinds of black pepper. Add the chicken and toss to coat. Arrange the chicken in a single layer in the baking dish. Cover the dish with aluminum foil and transfer to the oven. Bake until the chicken reaches 150 degrees F on an instant-read thermometer, about 35 minutes.

While the chicken bakes, warm the butter in a pan over medium-low heat. Add the onions and a pinch of salt. Saute, cooking slowly, until the onions are golden brown and caramelized, about 20 minutes. Stir in the raisins and rum, and use a wooden spoon to loosen any onion bits from the bottom of the pan. Cook until the alcohol evaporates, leaving just the rum scented flavor, about 2 minutes, then remove the pan from the heat. When the chicken reaches 150 degrees F, spoon the onion-raisin mixture over the chicken. Raise the oven temperature to 400 degrees F, then return chicken to the oven and bake for 10 minutes more, uncovered. The chicken will be fully cooked when it reaches 160 degrees F. Transfer to a serving platter and serve warm or cold.

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4.3 32
Yummy Drummies!! Is this a Creole/Carribean Dish? Seems to be the perfect mix of Sweet/Spicy/Savory item not reviewed by moderator and published
Absolutely love this recipe! I keep coming back to get it over and over again! item not reviewed by moderator and published
its yummy item not reviewed by moderator and published
I cooked it today. I should have taken the skin off . The sauce was great. especially with the raisins. I used white wine as I did not have rum . It was very good. I had to check the temperature which is important. I am a rookie cook. item not reviewed by moderator and published
For a non-cook like me this recipe was easy to follow and prepare (the video really helped and the results were delicious. I made it for my wife's birthday dinner on New Year's eve. She is originally from the middle east and she loved the middle eastern flavors--often missing from the food I know how to make. So thank you for giving me the gift of giving my wife a delicious and satisfying birthday gift! item not reviewed by moderator and published
I made this dish on a whim trying to find a recipe that would allow me to use up chicken drumsticks that I had on hand. This recipe was delicious and a great alternative to just baking chicken with salt, pepper, olive oil. I didn't have all the spices on hand the recipe called for so I just used one teaspoon each of smoked paprika, coriander, and cumin. All the other ingredients I had on hand (except for the rum, I substituted a splash of stock and the recipe came out great! I served over rice. The smoked paprika really shines in this dish. What a delicious way to 'dress up' cheap drumsticks! Thank you Sunny! item not reviewed by moderator and published
This was delicious. I only added 1 Tbl Sugar bcoz i didn't want it too sweet. I also used thighs in stead. It was so moist and i had enough sauce. I added 2 tsp Corn Starch to thicken it up a bit. I also omitted the raisins bcoz my hubby doesn't like it. Was Yummy! Definitely gonna make it again. Thanks Sunny item not reviewed by moderator and published
much too sweety!!! item not reviewed by moderator and published
Easy to make, and tastes great, but I give it one star because the quantity of marinade/sauce is way too small. It barely covered the chicken and there was nothing left after cooking to have with rice. Will make again, adjusting to suit. But, it would be nice if the recipe was adjusted in the first place. Lemon juice, for example should be 1 1/2 cups to 2 cups to provide for having with rice. Disappointed! item not reviewed by moderator and published
I am going to make this recipe tonight, but does anyone happen to know where I can find the fat content?? Just curious item not reviewed by moderator and published

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