There aren't many ways that I don't like chicken--boiled comes to mind--but other than that, it is my favorite protein. My BBQ wings are "renowned." They're also very messy and I always make them in a throw-away aluminum pan. The August issue of Cuisine at Home had a recipe that sounded like the kind of chicken I've eaten in Hawaii. It's done boneless and skinless, dark meat and white meat, and is generally accompanied by white rice and macaroni salad. Yes, if you haven't been to Hawaii, you haven't experienced their version of the blue plate special. The original recipe yielded 4 drumsticks--I kid you not. I wouldn't dirty a pan for that amount of food. It also called for grilling and basting. Not in 85 degree weather. I reworked the recipe a bit and it was easy and delicious.
Dr. D's Huli Huli Chicken - 8 to 10 drumsticks
1/2 cup pineapple juice
1/2 cup fresh lime juice
1/2 cup dark brown sugar
4 Tbs ketchup
4 Tbs soy sauce
2 garlic cloves, minced
1 Tbs fresh ginger, minced
2 Tbs vegetable oil
salt and pepper to taste
8 - 10 large drumsticks
Whisk all ingredients except the chicken in a bowl. Place chicken legs in a gallon sized freezer bag, pour in marinade, press out air, and seal. (I always place the bag in a bowl, just in case.) Marinate for at least 1 hour, but preferably overnight.
Preheat oven to 425 degrees. Spray a disposable aluminum pan (9X13 is perfect) if you're lazy, like moi. Place drumsticks in pan; place marinade in a small saucepan. As chicken cooks, heat marinade to boiling, then simmer. Bake chicken for 45 minutes, basting every 15 minutes. After 45 minutes, turn on broiler and pour remainder of marinade over chicken. Broil an additional 5 - 10 minutes, until drumsticks begin to carmelize.
I served this with jasmine rice with chopped scallions and mixed veggies. I love jasmine rice because it is slightly sticky like the rice you get in Chinese restaurants.
