Typically I like to apply any chicken wing marinade to drumsticks. I simply prefer the extra meatiness, its easier to handle. Also, you can remove the skin so the marinade actually penetrates more into the meat instead of just seasoning the skin. Cooking the meat from the outside-in (at a high temperature first), assures that a crispy skin-like crust is achieved. I’m constantly told I make food too spicy, so in this chicken recipe I’m giving it a break. I’m relying on a little honey – not too much – to provide a touch of sweet caramelization. Juice from sour oranges combined with lime juice help balance the sweetness with a clean, tangy citrus edge.
Thanks to Chef Daisy Martinez, I learned that Adobo is a widely used traditional Latin American seasoning blend upon which this recipe is based. Oregano is commonly used in adobo, however upon my own searching, I decided to use a Dominican version with its pungent, earthy aroma.
- 1/4 cup olive oil
- 12 cloves garlic
- 1 tablespoon salt
- 1 tablespoon Dominican oregano, ground
- 1 tablespoon freshly ground black pepper
- 1 tablespoon onion powder
- 3 tablespoons honey
- 1 cup sour orange juice (6 to 8 sour oranges)
- juice of 1 lime
- 12 chicken drumsticks
- Thoroughly crush garlic and salt in mortar and pestle to create a paste-like consistency. You can also use the flat side of a wide knife.
- In a large bowl, combine garlic paste with all other ingredients. Marinate drumsticks overnight in refrigerator.
- Remove drumsticks from refrigerator an hour and a half before cooking to allow them to come to room temperature.
- Line a shallow pan with foil and arrange drumsticks in one layer, not touching each other. They need room to breathe.
- Broil at 500 degrees for 20 minutes, flipping half way so both sides caramelize.
- Reduce heat to 400 degrees and cook until meat separates from the bone, flipping frequently and brushing with excess marinade.