We’re eating frenched chicken drumsticks that were soaked in a sweet chile lime marinade for several hours then baked. The chicken was served with a quinoa salad composed of sauteed baby artichokes, shallots, Spanish chorizo, green onions, banana peppers, feta cheese, and a tangy lime vinaigrette.
A: there’s something about frenched drumsticks that i think just looks cute… like little lolly pops!
T: to me they look more sophisticated and exotic that way. Even if it is just chicken. And, they seem easier to eat. I think pretty much every chicken leg should be frenched.
A: i like to french chicken legs. 😉
T: now, are you talking about cutting tendons on the chicken leg, or are you talking about a special kiss involving your tongue? I’ll let that go unanswered. I will say though that I enjoyed rubbing my tongue all over these chicken legs… damn they were good! Just a touch of sweet, and they went awesomely with the quinoa salad. It was a thrilling meal I gotta say.
A: heheh you’re easy to please! i definitely liked it a butt ton though. the drumsticks were a little sweet, but they were also nice and savory from the smoked paprika and chile powders. i will definitely be using this marinade in the future. i used lime juice and zest in it then decided that i was going to bring that flavor out by dressing the quinoa in a lime vinaigrette.
T: The salad was quite tasty in and of itself. The baby artichokes were delish, and the spanish sausage was fire. And by fire I mean very tasty. I give the meal a 4.84/5. I just gobbled it up- it was so good.
A: woah dogg. i know you said you thought it was da fire, but jeez! 4.84! that’s a huge score! like i said i totally thought it kicked ass and all but i guess i wasn’t feeling it quite as much as you. i give the meal over all a 4.43/5. frickin’ good, but it could still use some work. i actually thought the quinoa salad as a stand alone item was a touch overly lime-y. combined they married beautifully though.
T: they certainly did. That’s something you have a gift for. Making things marry well. They should call you the Minister of Food.
A: i hold services every night from…oh, 8pm to 9pm. (we eat late!)
T: very few divorces.
For the marinade:
juice and zest from 1 lime
2 tbsp brown sugar
1 tbsp smoked paprika
1 tsp kosher salt
1/2 tsp hot new mexican chile powder
1/2 - 1 tsp red pepper flakes (vary depending on how spicy you like things)
1/2 tsp freshly cracked black pepper
1/2 tbsp ginger paste
1/2 tbsp garlic paste
1 tbsp dijon mustard
2 tbsp canola oil
6 chicken drumsticks, frenched
kosher salt and freshly cracked black pepper
sealable plastic bag, gallon-sized
Add all of the ingredients for the marinade into a mixing bowl. Whisk to thoroughly combine.
Place chicken into sealable bag. Pour marinade over chicken. Seal the bag, making sure to remove as much of the air from the bag as possible (think vacuum-sealed!). If necessary, shake up the bag so that the chicken is completely coated with marinade. Refrigerate and marinate for 2 to 12 hours.
Preheat oven to 400 degrees farenheit.
30 minutes before cooking, remove the chicken from the fridge and allow to come to room temperature.
Line a sheet pan with alluminum foil.
Place chicken on the sheet pan.
Roast the chicken at 400 degrees for 45 minutes, turn the chicken once, half way through cooking.
Remove from the oven and let rest for 5 minutes before serving. Enjoy!