I get a lot of emails and requests from guys looking to spice up their health conscious low carb diets. In many cases this involves A LOT of chicken, which can get really monotonous.
The first thing I can say to any guys out there is stop buying boneless skinless chicken breasts. So many guys do this and its what makes you never want to eat chicken again. Its bland, boring, and usually dry. The best marinades in the world can only take plain chicken breasts so far.
My stand by is chicken drumsticks. Dark meat has more flavor, is naturally juicier, and the bone not only helps it cook evenly it adds even more flavor and makes it easy to eat. It also helps that drum sticks tend to be pretty cheap as well.
While there are a million ways to marinade chicken, this is one I recently created and it is damn good. This recipe will make about a quart of marinade, which is enough for up to five pounds of chicken.
- 1 cup of ketchup
- 1/2 cup of honey
- 1 onion, diced small
- 6 cloves of garlic, minced or sliced thin
- 2 tbsp of Worcestershire sauce
- 2 tsp of mesquite liquid smoke
- 4-6 whole chipotles, canned in adobo, minced or pureed
- 1 tbsp of coriander seeds
- 1 cup of water
- 1/4 cup of olive oil
- 1 tbsp of paprika
- 1 tsp of celery seed
- 2lbs of chicken drumsticks
- Combine all the ingredients, aside from the chicken, in your mixing bowl and stir to combine. Make sure you scrape the bottom of the bowl so that you get all the honey up off it and incorporated
- Once the marinade is mixed together add in the drumsticks and toss to coat
- Place the drumsticks in the zip-top bag and dump in the excess marinade inside with them. Squish the chicken around so that the extra marinade works its way down .
- Zip up the bag, except for a small bit at one of the corners and then squeeze out as much excess air as you can. Zip the bag and park this in the fridge for at least an hour.
- Grill up your chicken and get it nice and charred with flavor. The sugar in the marinade combined with the longer cooking time for drumsticks like this means its very tricky to get the legs fully cooked over an open flame without burning them. If you’re a grill master then feel free to finish them on the fire, if not line a sheet pan with aluminum foil (not listed) and place the chicken on it and pour the leftover marinade over top of them and bake in the oven on 400F (375F if you have a convection oven) for about 20 minutes. After 20 minutes check to see if they’re done.