Smokey Rosemary-Mustard Chicken Drumsticks
If you have about 6 hours and 55 minutes to spend in the kitchen, Smokey Rosemary-Mustard Chicken Drumsticks might be a tremendous gluten free and dairy free recipe to try. This recipe serves 12. One serving contains 144 calories, 14g of protein, and 8g of fat. For 69 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. Plenty of people made this recipe, and 223 would say it hit the spot. This recipe from Caras Cravings requires garlic, honey, lemon juice, and dijon mustard. It works well as a side dish. Overall, this recipe earns a not so great spoonacular score of 34%. If you like this recipe, you might also like recipes such as Rosemary Chicken Drumsticks, Sticky Mustard Chicken Drumsticks, and Crispy Roasted Mustard and Thyme Chicken Drumsticks.
Servings: 12
Preparation duration: 370 minutes
Cooking duration: 45 minutes
Ingredients:
3/4 cup plain unsweetened almond milk
freshly ground black pepper
12 meaty chicken drumsticks
1/2 cup grainy Dijon mustard
4 cloves of garlic, peeled
2 tablespoons honey
3 tablespoons lemon juice
2 teaspoons liquid smoke
2 tablespoons minced rosemary
1 teaspoon salt
1 teaspoon smoked paprika
Equipment:
baking pan
food processor
blender
plastic wrap
grill
Cooking instruction summary:
Arrange chicken drumsticks in a 9x13" baking dish. Combine remaining ingredients in a blender or food processor and process until smooth. Pour over chicken. Cover with plastic wrap, and refrigerate for 6 hours or overnight, turning occasionally. Remove chicken from refrigerator. Spray grill grates with olive oil cooking spray. Preheat grill so that chicken can be cooked over indirect heat.*Transfer chicken to the grill and cook for about 45 minutes, turning once or twice, until chicken is no longer pink in the thickest part of the meat. (If the chicken does not seem to be cooking through, you may need to turn the middle burners onto low heat.)*I turn the outside burners onto medium-high, and leave the ones in the middle of the grill off.
Step by step:
1. Arrange chicken drumsticks in a 9x13" baking dish.
2. Combine remaining ingredients in a blender or food processor and process until smooth.
3. Pour over chicken. Cover with plastic wrap, and refrigerate for 6 hours or overnight, turning occasionally.
4. Remove chicken from refrigerator. Spray grill grates with olive oil cooking spray. Preheat grill so that chicken can be cooked over indirect heat.*
5. Transfer chicken to the grill and cook for about 45 minutes, turning once or twice, until chicken is no longer pink in the thickest part of the meat. (If the chicken does not seem to be cooking through, you may need to turn the middle burners onto low heat.)*I turn the outside burners onto medium-high, and leave the ones in the middle of the grill off.
Nutrition Information:
covered percent of daily need
