Baked Garlic and Ginger Chicken Drumsticks
This post may contain affiliate links. Please read my disclosure policy.
HoBaked Garlic and Ginger Chicken Drumsticks – marinated chicken drumsticks in a delicious garlic, ginger and soy sauce marinade, easy and delicious supper.
Baked Garlic and Ginger Chicken Drumsticks
Like many of you I struggle constantly with what to make for dinner. It’s such a chore, especially for a busy weeknight. Having a food blog I think about food constantly. I dream about food, I live food, which is probably a good thing that I love food so much. Nevertheless, it’s still a struggle especially since hubs is so picky. So many times I’ll make something and he’s not interested, I have to beg him to try it and then he falls in love with it. But you’d think that after 13 years of marriage he’d learn and trust me from the get go. Ah NO! We have to go through the same song and dance routine every single time!
One thing I can never go wrong with though, is chicken drumsticks. It’s a favorite of his, and of mine. Another favorite is garlic, I absolutely love garlic and I probably use a lot more garlic in my dishes than most people do. When a recipe calls for 2 cloves of garlic I’ll use 5 cloves. I just love the flavor of garlic, and it’s supposedly good for you. Win. Win.
But one thing that goes great with garlic is ginger. My tip for ginger is this. I don’t use ginger often, so when I buy some fresh ginger, I put it in a ziploc bag and freeze it. When I need it, I just take it and grate a bit for what I need, no need to thaw it out or anything, it grates just as easy frozen. This way I always have ginger on hand. Sometimes I may buy the ginger and garlic paste little jars and they are very handy when a recipe calls for ginger and garlic. However in this recipe I used the fresh stuff only because I used a lot of garlic and a lot of ginger.
How To Make Baked Garlic and Ginger Chicken Drumsticks
I made a marinade with lots of garlic and ginger, some soy sauce, olive oil and parsley. It was to die for! A simple marinade but with lots of bold flavors. You only need to marinate this for about 20 to 30 minutes, though you could marinate it overnight and have it ready for next day when you come home from work, just bake it in the oven and you’ll have real nice juicy and tender chicken.
More Delicious Recipes To Try
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Baked Garlic and Ginger Chicken Drumsticks
Ingredients
- 2 to 3 pounds chicken drumsticks (around 10 drumsticks)
- 8 cloves garlic
- 1 inch piece of ginger root
- 1/2 cup parsley
- 1/4 cup soy sauce
- 1/4 cup olive oil
- salt and pepper to taste
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Add all ingredients (drumsticks excluded) to a blender or a magic bullet and pulse a few times until garlic and ginger are a paste and the mixture emulsifies. Place the drumsticks in a large ziploc bag and pour the marinade over the chicken. Close the bag and place in fridge; let it marinade for about 20 or 30 minutes. Could be marinated overnight.
- Preheat oven to 375 F degrees.
- Place the chicken and all of the marinade in a 9x13 inch baking pan. Bake for about 45 minutes or until chicken is cooked through and browned on the outside.
Notes
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
What you’ll need:
Would this need to be covered in tin foil to preserve the moisture, or the drumsticks won’t get dried out ?
Not really, I cooked mine uncovered. If you cover them they won’t get crispy so maybe you can do partly covered and the last few minutes uncovered.
Has anyone tried this recipe in the slow cooker?
Did I read that right? 1/2 CUP of parsley? That seems like a lot…. is it supposed to be fresh?
Thanks! It looks amazing!
Yes, it’s fresh parsley and that’s correct, 1/2 cup.
Thi’s so delicious and is so easy to make if I could give it ten stars I would is that good.
Simple and delicious
I’d like to try this interesting sounding recipe. I like to use freeze dried ginger in recipes; how many tsps. or tbsps. would a two inch piece of ginger yield?
You can absolutely substitute if that is your preference! Refer to your freeze dried ginger jar – it should give you the exact amount for conversion. Different brands yield different amounts so it can be hard to give a universal answer!
I love this recipe. It is so delicious and easy to make. My family loves it also. We actually bbq’d it today and it turned out awesome. Try you will love it!!
I’m so happy you guys love it!
Hi! Can you freeze the chicken with marinade on? How is it once thawed out? Thanks!
You can! The only thing is that the marinade won’t have a chance to penetrate and flavor the chicken while frozen. I would take it out of the freezer and transfer to the fridge a full day before you plan on making it.
Not a comment but a question. What is your opinion of making slash marks or punctures on meat that will.marinate for several hours?
It’s a great method for infusing some more flavor into the meat! I would use that method for chicken, thick cuts of pork, and roasts, but not for steaks.
I tried this recipe and my marinade was much more greener than yours shown on the picture so was my chicken. I followed exactly the amounts.
Different ingredients during different seasons can create slightly different outcomes. As long as it’s tasty, you’re good!
We love this chicken and its so easy to make
Yay! Love hearing this!
If i use the ginger garlic paste from a jar, how much would i need to use?
I would use 2.5 tbsp!
Great quick marinade. Thanks!
This is my third time using this recipe. .my kids love it and I love the simplicity. Thanks so much!
My pleasure, so glad you like it!
What side dishes would you serve with this?
Roasted potatoes, green beans, asparagus, Brussels sprouts, the sky is the limit