HoBaked Garlic and Ginger Chicken Drumsticks – marinated chicken drumsticks in a delicious garlic, ginger and soy sauce marinade, easy and delicious supper.
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.
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.
If you guys love this recipe, and most importantly make it yourselves, please let us know. Take a picture and tag it #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
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Baked Garlic and Ginger Chicken Drumsticks
Ingredients
- 2 to 3 lbs 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
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.
Recipe Notes
Nutrition Information:
What you’ll need:
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Owen Power says
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?
Jo Cooks Team 2 says
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!
Laurie says
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!!
Joanna Cismaru says
I’m so happy you guys love it!
Naz says
Hi! Can you freeze the chicken with marinade on? How is it once thawed out? Thanks!
Nicole Beaulieu says
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.
Lydia says
Not a comment but a question. What is your opinion of making slash marks or punctures on meat that will.marinate for several hours?
Nicole Beaulieu says
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.
Riri says
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.
Nicole Beaulieu says
Different ingredients during different seasons can create slightly different outcomes. As long as it’s tasty, you’re good!
Sabra Jones says
We love this chicken and its so easy to make
Joanna Cismaru says
Yay! Love hearing this!
CC says
If i use the ginger garlic paste from a jar, how much would i need to use?
Nicole Beaulieu says
I would use 2.5 tbsp!
JD says
Great quick marinade. Thanks!
Jen says
This is my third time using this recipe. .my kids love it and I love the simplicity. Thanks so much!
Joanna Cismaru says
My pleasure, so glad you like it!
Kelly says
What side dishes would you serve with this?
Joanna Cismaru says
Roasted potatoes, green beans, asparagus, Brussels sprouts, the sky is the limit
priya says
Hi Jo!
Thanks for making baking so simple! We loved it! I did not have so sauce at home …so used lemon juice and the was awesome …. loved the flavor of parsley and garlic!
Shall keep trying more from this site! Thank you!
Joanna Cismaru says
Wonderful, glad you liked it!
Tee says
Do you cover the pan before putting in oven o do you just leave it uncovered
Joanna Cismaru says
No I don’t, not necessary.
Linda says
We loved this chicken! Followed recipe and only was able to marinate for 1 hour and it was so good,will make again and put in fridge overnight. I have been married for 47 years and I have never seen him go up to pan and lick the spoon LoL he loved it that much!Thanks for all these great recipes.
Fenne Kieken says
Wow thanks for the comments Linda
Mary says
Can you pan fry this as well?
Fenne Kieken says
You certainly can but baking would be a bit healthier option