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.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    32 Reviews
    0/1000 characters
    Your Rating:
    Sort by: 
    Yummy Drummies!! Is this a Creole/Carribean Dish? Seems to be the perfect mix of Sweet/Spicy/Savory
    Absolutely love this recipe! I keep coming back to get it over and over again!
    its yummy 
    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.
    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! 
    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!
    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
    much too sweety!!!
    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!
    I am going to make this recipe tonight, but does anyone happen to know where I can find the fat content?? Just curious
    The flavor was very good. It has an Indian flare to it. My son thought it had a sweet taste to it. I made this for my family and extended family for the first time tonight. I will be making this dish again and again.
    Sunny I love your recipes and this one I will make again for sure...didn't have that indian spice at hand this time but I can imagine the difference in taste. My family and I enjoyed it very much! Thanks!
    AWESOME!!!! I watched the video and it is just as easy as Sunny makes it look. I didn't have rum so I used about a teaspoon of vanilla instead. I also substituted chicken thighs (w/ skin removed for the legs. My husband said it was now one of his "all time favorites"! : Thanks Sunny, you rock!
    I watched you make this dish this morning and it looks wonderfully delicious! have not tried it yet but I am concerned that you took the chicken out of the package without washing it first, then placed it in the baking dish! I think the chicken should have been washed first......what do you think? Were you nervous or just forgot? We are imperfect humans so I do understand! I'm not downing you because I plan to try this recipe (it looks delicious)! I'm concerned about you getting salmonella or some other disease from the chicken. Please be careful handling food........especially meats!
    This dish is amazing..so easy to make. I didn't have everything it asked for but it still came out so good. I liked that I didn't have to preplan for this meal, I servied it over white rice. Yummy!!
    I like this dish, although I changed or omitted some ingredients based on what I had on hand. I substituted 1/8 c. each of orange juice and apple cider for the lemon juice, a red onion and a white onion for the Vidalias, raspberry jam for the rasins, curry powder for the masala and didn't use any tumeric. The meat was moist and "mediterranian" (not hot) and the glaze was "tangy."
    Delicious! If someone thinks this isn't flavorful, then they left out an ingredient. This is simply delicious. Garam Masala is located in the spice aisle of any major grocery store. Thanks, Sunny.
    I like the recipe and I'll definitely make it again. I couldn't find the Garam Masala so I'll make sure I have it before I make this again.
    I truly enjoyed it and will definitely make it again. I did use a little less onion. Although I love them I dont like to put too much in one recipe. And for anyone who cant find Garam Masala...it is made by McCormick and I found it with all the other spices on the shelf at Safeway. It wasnt expensive either.  
    Pretty good recipe that went over well with the family. Couldn't find garam masala, so I looked up a recipe for it and just added the ingredients I had on hand. Came out really good. Pretty easy to make and will probably make it again.
    I follow th recipe exactly. Everyone in my family love it!
    I saw Sunny make this on her show, and thought WOW that looks good. I made it and was disappointed. I found an indian rice recipe and served it with the chicken. I just didn't have enough flavor. Will not make again.
    Made this recipe after I saw it on the show, didn't disappoint. I knew I wouldn't find the garam masala, so I googled it and made the blend myselft. I prepared the dish the night before to let all the flavors soak in. My family loves this recipe, will be one of my 'go to' recipes from now on.
    Love this recipe. Expected finding the garam marsala to be easier to find, but it wasn't at my common shopping stores. World Market was where I finally where I found the blend I used. I was happy to find that the blend was pretty close to pumpkin spice which I know is at most grocery stores. In a pinch you can replace the garam marsala with pumpkin spice and add cumin and white pepper to it.
      Garam marsala is a blend like chili powder, so it can be played with greatly and still be authentic to itself. It can include cloves; green, black, and/or brown cardamom, cinnamon, cassia, mace and/or nutmeg, caraway and black cumin.
    Made the recipe exactly. I used boneless skinless chicken thighs and put it all over rice. I will make this recipe again!
    Easy way to make drumsticks. My toddler ate it even w/ rum.
    Love this recipe. Easy to make and came out tasty. I don't use garam marsala because I have the hardest time finding it?! I love vidalia onions so having it in this recipe is a plus. I make it without the rum though.
    One of my favorite recipes. CRAZY flavor. I've made this over and over again, and I've tried several minor variations. The way I most often do it now is with chicken tenders, I zest the lemon along with the juice for more of that flavor, add a little cumin, and I use slightly less liquid vs dry in the marinade so it's thicker and coats better. I also take the foil off 5 minutes before I take it out to add the onions, so that it has a little extra time to further thicken and let the sauce get that concentrated punch.
    Made this for the family they loved it! Great flavors
    Easy to make and very flavorful, Love it, will make again and again.
    Flag as inappropriate

    Thank you! your flag was submitted.

    This recipe is featured in:

    Easy Comfort Food Recipes