- Most Helpful
- Highest Rating
This was a very tasty chicken recipe. My family enjoyed the spice/heat, which wasn't overwhelming. The chicken is super easy to prepare, too. Thanks so much!
I followed the recipe as written and only marinated for 2 hours (time constrant.) Next time I will marinade longer. These drumsticks cooked up perfectly and had a nice subtle yet tasty and spicy flavour to them. DH had a few fresh from the oven, and loved them and the others were eaten cold and enjoyed by the rest of the family. Great recipe .........not too mention easy! Thanks Jan for another great recipe.
Yum, very tasty chicken. I marinated a little longer then 24 hours and cooked the drumsticks in the morning. Needed to be ready to eat on afternoon shift at work and hubby & Little Miss (DD) ate it cold for dinner. It re-heated very nicely in the microwave. Only change I made was I removed the chicken skin. Served the chicken with a green salad and crusty white bread. Will try it again in the summer on the BBQ. Thank you for the recipe JustJanS
I doubled recipe (going to be interesting to see how they taste cold), wishing I had put the 4 chillies in instead of 2 but I don't think mum would have enjoyed it as much as she did. DH wants me to make it next time with breastmeat (he doesn't like drumsticks or wings all that much). We served this with mummamills Microwave Fried Rice. The drumsticks were made for the Recipe Swap #3 April 2007 game. Thank you Jan for a keeper. UPDATE - have made with breast meat and the extra chilli and WOIW one great meal.
Yummo! Will definately do this again. I used white wine vinegar instead of red wine vinegar (as I didn't have any) and I had some preserved habenero/scotch bonnet chilies in the fridge so I use 2 tsp of that and it wasn't spicy enough for hubby but we took it to a bbq so I will just crank up the spice next time for just us. Thanks Jan!