We loved the flavor of the chicken! However good the chicken was, my girls told me I have got to find a way to make this chicken without bones. :) My son didn't mind the bones one bit, he grabbed hold of the drumsticks and ripped the meat right off with his teeth as though he were feasting at Hogwarts.
baked sticky orange chicken drumsticks (sarah's cucina bella)
(I doubled the recipe)
4 pounds chicken drumsticks, about 12
kosher salt and ground black pepper
2/3 cup orange marmalade
2 tablespoons soy sauce
2 teaspoons seasoned rice vinegar
Preheat oven to 475 degrees. Line a baking sheet with nonstick aluminum foil. Arrange drumsticks on the baking sheet. Sprinkle with salt and pepper. (My baking directions are different from the original- I baked them a lot longer!) Bake for 30 minutes.
While chicken is baking, whisk together the marmalade, soy sauce and vinegar. Pull the chicken out of the oven and baste with 1/2 of the marmalade mixture. Return to the oven and bake another 20 minutes. Take the chicken out again. Turn the chicken over and baste with the remaining marmalade mixture. Bake another 10 minutes. (The chicken was not dry at all! The tops were nice and brown, the way we like them!)
Hall of Fame!! My husband made this for dinner tonight and I felt like I was eating the most delicious dinner I've ever eaten. I know it can't be true but it felt like it as I was enjoying it. He tried these skewers when we were at Disneyland in July and wondered where he could find a recipe (after 4 months they were still on his mind). Fortunately almost any recipe can be found online these days. These skewers were the perfect amount of spicy for me but they were too spicy for our kids. I adjusted the pepper accordingly.
disneyland bengal barbecue spicy beef skewers (key ingredient)
1 teaspoon vegetable oil
1 tablespoon fresh crushed garlic
1 tablespoon fresh lemon juice
2 tablespoons brown sugar
3 tablespoons sesame oil
1 teaspoon ground black pepper
1 teaspoon crushed red pepper flakes
1/2 teaspoon ground cayenne
2/3 cup soy sauce
1 cup water
1 tablespoon cornstarch
beef
18 one-ounce pieces sirloin beef chunks
6 bamboo skewers
1 part soy sauce
2 parts lemon juice
1 part water and several grinds of pepper
korean sauce
Heat a teaspoon of vegetable oil gently in a saucepan. Add one tablespoon (or more to taste) of crushed fresh garlic. Saute lightly, do not burn. Add soy sauce, water, lemon juice, brown sugar, sesame oil, black pepper, red pepper flakes, cayenne. Bring to a slow boil over medium to low heat. Reduce heat and simmer to reduce slightly. Mix 1 tablespoon of cornstarch with 1/4 cup water. Mix well. Add to simmering sauce. Allow mixture to simmer slowly until the sauce thickens to a shiny but thick sauce. Taste it. Adjust mixture according to taste. Let this sit while you make the rest of the recipe.
beef
Cube sirloin into one-inch cubes. Put into a ziplock bag with a marinade of 1 part soy sauce, 2 parts lemon juice, 1 part water and several grinds of pepper. Let this marinate in the refrigerator at least 3 hours.
assembly
Gently warm the Korean sauce. If it's too thick add a little water, lemon or soy sauce. Put the meat on the skewers and grill over medium heat until they are medium rare to medium. Once you put the skewers on a plate baste generously with the Korean Sauce.
