I admit, I’m not a huge beer lover. However, whenever the temperatures sky-rocket on the outskirts, I normally stock a few icy cold ones in my refrigerator. And so, the other day I bought half of a dozen and had a couple left-over. As I glimpsed my thawed drumsticks at the bottom shelf of the refrigerator an idea came to mind.
I decided to prepare and cook a beer and honey roasted chicken drumstick dish. Thus, I seasoned bone-in and skinless drumsticks with crushed garlic, salt, black pepper, thyme and half bottle of my Heineken beer. This was left overnight in a sealed zip lock bag. The other half was made into a honey and beer sauce which was used to slather over drumsticks ten to fifteen minutes to the end of the cooking period.
- Marinated drumsticks were brought to room temperature after removing them from liquid (beer).
- Chicken was dried with paper towel.
- In a hot cast iron skillet, a drizzle of canola oil was added. Then, drumsticks were browned on both sides so as to lock in the flavors.
- Roughly chopped onions and sprig of thyme were added.
- Cast iron skillet was then placed inside oven for roasting at 385 degrees for 35 minutes turning once.
- Beer and honey were reduced to a sauce-like consistency under low to medium heat.
- Ten minutes before completion of roasting, drumsticks were brushed with beer and honey sauce.
- The temperature on oven was increased to 400 degrees for a caramelizing finish.
Beer and honey roasted chicken drumsticks were served with sweet potato salad. The flavors came together superbly. The sweetness and the hint of sour married nicely.