Tangerine-Maple Glazed Chicken Drumsticks

I haven't felt too good the last few days, so I've been at home with a little extra time to watch the Food Network than normal. I usually cook solely out of Ellie Krieger's cookbook, The Food You Crave, and occasionally I cook out of Cooking Light, but I try my best to stay clear of Paula and other chefs who cook with a lot of fat.

This time I was watching Boy Meets Grill with Bobby Flay. I couldn't help but drool over this Tangerine-Maple Glazed Drumsticks & Thighs recipe. He also made a french potato salad that I'm going to try this weekend, but last night I was craving some good grilled food.

I actually never, never buy chicken with the bone in and skin on. Major no-no for healthy eating, however, I haven't been feeling well, and comforting, real flavorful food sounded good.

I was surprised to find I only needed to buy a few things at the store for this recipe. Let me warn you, this recipe is off the hook!! Kyle was raving when he got home about the smell of the house and the flavor of the chicken.

The trick to this recipe is to cook the chicken on the grill on a low temperature for a long period of time, like 25 to 30 minutes. The skin is brushed with canola oil and it gets nice and crunchy. About 5 minutes before they are done, you brush with the tangerine-maple glaze.. mmmm.

Ok, so here is the recipe, you have to try this!

Tangerine-Maple Glazed Chicken Drumsticks & Thighs
Bobby Flay

Ingredients:

5 tablespoons canola oil
1 small red onion, coarsely chopped
1 quart tangerine juice or orange-tangerine juice, not from concentrate
4 sprigs of fresh thyme
1 tangerine or orange zested
1/4 cup pure maple syrup
1 tablespoon low-sodium soy sauce
1 teaspoon coarsely ground black pepper, plus more for seasoning
8 chicken drumsticks (I only cooked drumsticks)
8 chicken thighs
Salt
2 green onions, sliced for garnish
Grilled oranges or tangerinces, for garnish

Directions:

Heat the grill to medium high.

Heat 2 tablespoons of the oil in a medium saucepan over high heat, add the onion and cook until soft, 3 to 4 minutes. Add the juice and thyme, bring to a boil and cook, stirring occasionally, until thickened and reduced to approximately 1/2 cup, 20 to 25 minutes.

Strain the mixture into a bowl and whisk in the syrup, soy sauce, and black pepper and let cool to room temperature. Can be made 2 days in advance and brought to room temperature before using.

Brush chicken on both sides with remaining oil and season with salt and pepper. Grill until golden brown on both sides and just cooked through. Begin brushing with the glaze during the last 5 minutes of grilling. Remove to a platter and sprinkle with the green onion. Garnish with the grilled citrus.

To find the complete online recipe, click here.

Try this!