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Mar 5, 2013 04:51 PM

Chicken leg challenge/Drumstick Drama...a throwdown from my husband.

My husband went grocery shopping and bought a large "family" pack of drumsticks with the idea that we would have sort of a cook-off. The plan is to each take half of them and prepare them 2 different ways (for a total of chicken legs 4 different ways) and then have our friends judge them.

I would be interested in what rubs/marinades/cooking styles you would use or would love to see any recipes/suggestions.

I am considering some sorth of Tandoori seasoning/yogurt marinade and perhaps some sort of ginger/soy/garlic mix...I know not terribly out there but that is just what pops in my head at this moment (liable to oscillate wildly though).

Thank you in advance!

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  1. If you want to win, look up a recipe for jerk paste. You'l need thyme, allspice, ginger, cinnamon, chiles, and some green onion. I'd also rock the tandoori. If you have a decebt grocer in the area, I'd look for something line Shan brand tandoori masala (box of dry spice mix.) For the jerk, a jar of Walkerswood Jerk Seasoning (it's a short, squat jar with a paste inside.)

    You'll win.

    7 Replies
    1. re: gordeaux

      Gordeaux, thank you for your suggestions...your confidence inspires well...confidence. Also thanks for your response as this was my first time posting. I have been "lurking" for quite awhile, then just recently created a profile and just now dove into this wonderous community. I feel positively giddy.

      1. re: Averygrrl

        steve raichlen has "rasta rub" which is a hot and delicious jerk rub. this is a version, but i can't find his exact recipe.

      2. re: gordeaux

        I was also going to suggest jerk chicken but make the paste yourself and leave the store bought at the store (JMO) and besides, it's easy to make if you throw everything in the food processor...marinate it overnight and grill it on a real grill, not a stovetop plate. The judges will be licking their fingers.

        1. re: Cherylptw

          Half and half soy sauce and bourbon, ginger, garlic, brown sugar and black pepper for a marinade. Overnight is a good amount of time. Grill or bake the legs. Take the marinade and reduce it to syrup-like consistency and then pour it over the cooked legs. Think fried chicken wings with oyster sauce at a chinese joint, with a twist.

          1. re: WiscoKid

            is this the marinade for that "bourbon chicken" that the food court chinese places offer as tempting samples?

            i went to pinterest for bourbon chicken legs! wow, they all look fantastic. now i want some for breakfast. ;-).

            1. re: alkapal

              It is my take on the bourbon *whatever* you see on menus. I had never tried it before and this is what i came up with when i gave it a whirl at home.

              1. re: WiscoKid

                can't go wrong with those ingredients, can you? yum!

      3. Honey coriander chicken fits the flavors you describe. It's pretty quick to throw together, and we love it. I first discovered this dish in "Gourmet's Parties", published 1997. My recipe calls for four pounds chicken parts whereas the recipe to which I've linked specifies a whole chicken, cut-up, otherwise it is identical to the one in my book. It will work great with legs/leg quarters, in fact that's my preference for this recipe. I also usually grill this chicken, so I've found it is essential to add a tablespoon of oil to the marinade. I usually don't bother to make the accompanying peanut sauce, but since you're in a challenge situation, might as well go for it! Here's the link:

        4 Replies
        1. re: janniecooks

          jannie, that is a very interesting recipe. i wonder what cuisine it is most informed by….maybe indonesian? it looks tasty. honey is always a great touch with poultry, too.

          1. re: alkapal

            Alkapal, I think you're right that it might be of Indonesian origin. When I did a google search initially transposing the words in the recipe title I got back a number of Indonesian recipes, but they weren't quite the same as the one I've been making. Using the correct name got me a link that matched the one in my book.

          2. re: janniecooks

            Great for drumsticks

            I have made this or very close (for many years) too from one of the issues of Gourmet (although I do not remember honey in the peanut sauce and it used lime not lemon, I thought). I never slit the chicken pieces, but always let it marinate for 24-48 hours. I think there is an error Step 2 where is says "prepare peanut sauce" - it should be prepare marinade.

            I love it hot or cold or room temperature.

            1. re: mscoffee1

              You're right about the errors, thanks for pointing them out. No honey in the peanut sauce. I overlooked that since I never make the sauce. Lemon juice is called for in the book, but I think Lime juice would be equally good.

              I do slit the chicken, just out of habit I guess, and also prefer at least overnight marination.

          3. indian tikka and japanese teriyaki get my vote for two marinades.

            instead of the tikka, you might want to try one of my favorites: chicken hariyali…it basically is a tikka marinade plus mint and coriander. dee-lish!

            1. Today I'm going to be trying a Filipino chicken Adobo based on this recipe - seems like it could be a contender for your cook-off. Love the idea of the cook-off!

              1. Chicken Marbella.

                Chicken shallow-braised with cider and shallots. Brown the skin first, pour off excess fat, then add onions and mix to deglaze the pan. Chop a peeled apple and add. Season with your choice of herbs and spices, then arrange drumsticks so the area with the most skin faces up. Pour in cider so it comes no more than half-way up the drumsticks, which will keep the skin from being rubbery.

                Brown chicken, pour off excess fat, add onions to deglaze, then add an undiluted can of cream of mushroom soup (hate to admit this but it's yummy in this use) and cover the pan, cook over low heat until meat is done. You may need to add a little water or wine partway through if the sauce is drying out too much. But if you use enough (a lot of) onion, it supplies enough liquid.