Okay, so it's hot outside, like 34 degrees hot. I know it is just about summer and these temperatures are to be expected, but I would like to wait a while before things start heating up. Mind you, I will be spending a whole month in Newfoundland this summer and something tells me it might just be a bit cooler.
The weather always affects what I cook and want to eat. Honestly, there are days when I could just live off water, fruit and ice cream. Maybe not all smart choices, but I could. However, even in the heat sometimes I do enjoy cooking and eating. Usually, I prefer to stick or barbecuing and salads as it is all easy and doesn’t require me turning on the oven. That being said, this was cooked in the oven. You could just as easily cook it on the barbecue if you prefer.
Note: This chicken is more flavoursome if you marinade it for several hours. If you have time, I recommend the marinading.
This dish ends up with a lot of pan juices which are delicious poured over rice. If you are really keen you could even turn the pan juices into a sauce. You can do that by adding the pan juices to a small saucepan along with 1 cup/240 ml chicken stock and 1 tablespoon Worcestershire sauce. Bring it to a simmer and add a cornflour/water mixture (1 tablespoons cornflour and 2 tablespoons water) and whisk until you have a thickened sauce. Reduce heat to low, cover and leave for about 5 minutes. The sauce is done!
Since we are into full on barbecue season, you could just as easily do these chicken drumsticks directly over you barbecue if you prefer. Just simply marinade them in the same way and then cook them over a medium heat for 30-35 minutes or until the chicken is cooked through. Spoon over the marinade and rotate the chicken as you cook it for best results. I would keep the peppers to cook in the oven as this does give best results. Well, in my opinion. if you do choose to cook the peppers over the barbecue be careful not to burn them. They will cook best over a lower heat for longer. This way, they will be soft with charred skins on the outside.
Sticky Honey Drumsticks with Green Italian Peppers
Serves 6 / Prep time: 10 minutes / Cook time: 45 minutes
6 Chicken Drumsticks
6-8 Italian Green Peppers
2 Tablespoons of olive oil
4 Tablespoons of white wine vinegar
2 Garlic cloves, crushed
3 Tablespoons of honey
2 Tablespoons of brown sugar
1 Teaspoon of paprika
1 Teaspoon of Dijon mustard
Salt and pepper
Preheat oven to 350 degrees F.
In a small bowl, combine all marinade ingredients and stir well. Use a fork or a knife to pierce the peppers in 3 or 4 places. Place chicken and peppers in a large oven proof dish and pour over marinade. Stir well to coat. Bake for 20 minutes, remove form oven and turn over all chicken pieces and peppers. Return to oven for a further 20 minutes or until chicken is cooked through.
Remove from oven and serve with your favourite side dishes.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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