As I said, it is oven, oven all the way here. Drumsticks play an important role in this scenario. Magic words of clean, fast and easy came true in this excellent recipe adapted from simplyrecipes. Thank you simplyrecipes for making this a staple for us.
I did have a yummy recipe for chicken legs but the oil step was making it a messy proposition to clean up after. So it is that this nifty recipe came to save our lives. Really, to help me not to do the cleaning.
In The Mix
chicken legs/drumsticks - 12
For the Marinade
green onion stalks - 10 , white & green parts, diced
serrano chilies - 3, seeded, quartered
garlic cloves - 3, peeled, crushed
lemon thyme - 1 tbsp, chopped
cilantro - 1 tbsp, chopped
white wine vinegar - 2 tbsp
garam Masala powder - 1 1/2 tsp
freshly ground pepper - 1 tsp
kosher salt - 1 1/2 tsp
kosher salt - to sprinkle
pepper powder - to sprinkle
olive oil - to coat the broiler pan
How To Do
Turn the oven broiler to high/450F. Make sure to place a rack at the center of the oven before it heats up. Wash and drain the drumsticks and pat dry with paper towels. Set aside.
Mix all of the marinade ingredients and grind to a paste. Immersion blender does this job well.
Marinate the chicken legs with the paste for 30 minutes at room temp. If you set it to marinate overnight in the fridge, make sure to take out and keep at room temp for 30 minutes prior to baking.
Boiler pan is best as it can take the heat of the broiler. Other pans may warp. Coat the bottom pan with some oil with a sprayer or paper towels. Cover the top slit pan with aluminum foil for easy clean later. Coat the foil also with oil. Make sure to open some slits of the top sheet for juice to run into the bottom pan.
Arrange the drumsticks on the pan and sprinkle generously with kosher salt. Add pepper as needed. Broil for 10 minutes, turn the pan and turn over chicken pieces and bake for another 10 minutes or till the juices run clear when poked with a knife.
Enjoy with hot sticky basmati rice & yogurt or with fresh baked bread.