Kicky Honey-Molasses Chicken Drumsticks

Kicky Honey-Molasses Chicken Drumsticks

Kicky Honey-Molasses Chicken Drumsticks
Serve with honey-ginger carrot coins and steamed rice- Slighty sweet and slightly tangy this easy one skillet chicken dinner makes a great everyday meal or Sunday sit down. I have paired it with carrot slices simmered in ginger and honey and a side of steamed rice, but roasted sweet potatoes with a side salad or green vegetable would make great partners to this "winner winner chicken dinner".
    Servings
    4people
    Cook Time
    35minutes
    Meal Plan
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    This recipe has been added to your Meal Plan
    Servings
    4people
    Cook Time
    35minutes
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 1cup uncooked white rice
    • 1tablespoon olive or coconut oil
    • 8 chicken drumsticks
    • sea salt and ground black pepper, to taste
    • 1tablespoon coconut or brown sugar
    • 3tablespoon honey, divided
    • 1teaspoon coarsely ground mustard
    • 1teaspoon Worchestershire sauce
    • 2tablespoon balsamic vinegar
    • 1/4teaspoon cayenne pepper
    • 2 garlic cloves, chopped
    • 1/2cup vegetable broth
    • 6 carrots, cut into 1" slices
    • 1 small nub of fresh ginger, peeled and grated
    Instructions
    1. Cook the rice according to package directions. Keep warm until ready to serve.
    2. While the rice cooks, prepare the honey-molasses sauce: Whisk the coconut sugar, 2 tablespoons honey and the following 5 ingredients (through garlic) in a small bowl. Set aside until ready to use.
    3. Heat the oil in a large flat skillet (that has a lid) over medium-high heat. Brown the drumsticks for three minutes, sprinkle with sea salt and ground black pepper, turn to brown the other side for another three minutes.
    4. Pour the honey-molasses mixture into the skillet, reduce heat to medium, coat chicken pieces in the sauce by turning once and cover with a lid. Cook for 15 minutes, turning the drumsticks every 5 minutes to evenly coat in the sauce. Serve drumsticks with additional sauce, rice and carrots.
    5. While the chicken cooks prepare the carrots: Place the vegetable broth and carrots in a medium skillet and bring to a boil. Reduce heat to medium-high, add in the grated ginger and 1 tablespoon honey and continue to simmer at a slow boil until most of the liquid is evaporated. Season with salt and pepper and an additional teaspoon of honey, if needed. Cover and keep warm until ready to serve.
    Recipe Notes

    Bone-in chicken thighs are a good choice for this recipe. I like to prepare a mix of both drumsticks and chicken thighs.

    If you want to taste a bit more heat to balance the sweetness of the honey and molasses, up the quantity of cayenne pepper to 1/2 - 1 teaspoon.

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