Sweet/Spicy Chicken Drumstick Marinade, plus the Drumsticks

the blacker, the better

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⅓ cup olive oil

⅓ cup soy sauce

¼ cup honey

¼ chili garlic sauce

2 tablespoons of lime (or 1 lime squeezed completely)

4-5 cloves of garlic, minced

2 lb chicken drumsticks


in a bowl, whisk olive oil, soy sauce, honey, garlic sauce together.

pour chicken into a resealable bag and dump the marinade all into it, mixing it up and then placing in the fridge for a minimum of 30 minutes but preferably for at least 3 hours.

either make a tiny bit more of the sauce and then give it its own little baggie, or up the sizes of the ingredients and reserve yourself ½ a cup before pouring the rest into the marinade bag.

preheat oven to 425 F and place a wire rack over a baking sheet (you can just use a regular baking sheet itself if you want, but it probably won’t crisp as good).

place chicken on rack and bake for 35-40 minutes, until reaching at least 150 F (the USDA recommends 165 F for safest consumption, but meat dries out at that temperature). flip halfway through.

add marinade from the reserved little baggie (R.L.B.) into a small saucepan over medium heat and bring to a boil, followed by reducing heat and simmering until thickened--around 10 minutes. (cornstarch helps speed this along)

take the chicken out and brush with the heated marinade, then broil in the oven for no more than 3-4 minutes


this marinade works very well for salmon as well, but marinate no longer than 4 hours with a minimum of 45 minutes.

marinating a salmon too long is not good

featuring frozen rolls fresh from the oven