Friday, March 11, 2016

Fagan Eats Paleo Recipe: Paleo Barbecue Chicken Drumsticks

I've said it before and I'll say it again:  some recipes are born out of necessity.  And that's just how these Paleo Barbecue Chicken Drumsticks came to be.  But that doesn't make them any less delicious.

I kept buying packages of chicken to make a chicken soup recipe I love.  Since I had no use for the drumsticks, they just started accumulating in my freezer for later.  To clear up some room in my freezer, I needed to find the right recipe for these guys.    

This recipe is totally weeknight doable.  I made this on Friday night after work for a little treat. The barbecue sauce is fast and easy to make.  But don't feel restricted by the sauce recipe.  You can add a lot to it to make it even more complex, and I almost never make it exactly the same way twice. You can add a touch of cinnamon and/or cocoa, a little more cayenne, some coffee, a little fish sauce, even some tumeric.  Barbecue sauce is pretty forgiving. 

The barbecue sauce in this recipe can absolutely stand alone.  It's sweet and tangy.  But it pairs really well with these chicken drumsticks.  Hope you all enjoy! <3 J 

Barbecue Chicken Drumsticks

by Jamie Miller
Prep Time: 15 minutes
Cook Time: 45-55 minutes
Keywords: bake roast entree ancestral gluten-free paleo primal soy-free chicken drumstick comfort food American fall spring summer winter
Ingredients (3-5 servings)
    For the Chicken
    • 8 chicken drumsticks
    • salt and pepper
    • olive oil
    For the Barbecue Sauce
    • 2 tablespoons maple syrup
    • 1/4 cup coconut sugar
    • 1/3 cup apple cider vinegar
    • 6 tablespoons tomato paste
    • 1/2 teaspoon cayenne
    • 1/2 teaspoon paprika
    • 1 teaspoon dijon mustard
    • 2 cloves garlic, minced
    Preheat oven to 400 degrees.
    Pat drumstick dry and place on roasting pan. Sprinkle generously with salt, pepper, and garlic powder.
    Brush with oil and roast for 25 minutes.
    While the chicken is roasting, start making the barbecue sauce.
    In a medium-sized sauce pan, add the remaining ingredients and heat over medium heat. Stir and when it begins bubbling, reduce to a simmer.
    When chicken is done roasting, pull chicken out of oven and brush with barbecue sauce.
    Roast for 10 more minutes.
    Pull out of the oven again, and turn the oven up to 425.
    Flip the chicken over and brush with barbecue sauce.
    Roast for 10 more minutes or until cooked through.
    Serve with remaining barbecue sauce.
    Store leftovers in refrigerator for two to three days in an airtight container.
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