Marinade for chicken legs-Drumsticks

I bought a rack to use in the oven of my grill that lets you hang drumsticks on it upside down. You can hang a dozen drumsticks. I plan on cooking/smoking them. Does anyone have a good recipe for a marinade[|)][|)]

Hello All,
Foodbme, I am a lover of drumsticks. Wish I could help you,
but am glad you posted this so I could learn.
Take Care,
Fieldthistle

I've used this on chicken 2 or 3 times, its good!:

1/2 cup soy sauce
1/4 cup sugar
2 tbs lemon juice
1 clove garlic minced
2/3 cup Newman's Own Olive oil and Vinegar Dressing

Mix together, marinade 24 hours in refrigerator.
Grill as you like

Pictures! We need pictures!!!

Please...

MikeS.

That marinate looks good. I have to try it. But, mostly I've quit eating chicken serveral years ago. It has NO taste to me. I've been after by wife to marinate the chicken before cooking, she wont. I do eat KFC chicken. Its usally marinate in salt water, thus the salty taste.

What most pepole don't know is that from hatched egg to the grocery store shelf for chicken is 30 days (or 5 to 6 weeks). this equals NO FLAVOR.

I found a recipe on http://allrecipes.com That's a great web site with thousands of all kinds of recipes. I put the drumsticks in a Zip loc with the marinade recipe below and marinated them overnight.

Cooked them in my grill oven low & slow with plenty of Applewood smoke for 3 hours. They came out golden brown with a crisp skin and loaded with flavor. As mentioned above todays chicken has no flavor. I find the drumsticks to have the most flavor and this marinade kicks it up a notch.Got rave reviews from my family. Them was good!

Thanks to all who responded and keep the recipes coming. Here's the recipe-

Marinade for Chicken
INGREDIENTS:
1 1/2 cups vegetable oil
3/4 cup soy sauce
1/2 cup Worcestershire sauce
1/2 cup red wine vinegar
1/3 cup lemon juice
2 tablespoons dry mustard
1 teaspoon salt
1 tablespoon black pepper
1 1/2 teaspoons finely minced fresh parsley
DIRECTIONS:

1.In a medium bowl, mix together oil, soy sauce, Worcestershire sauce, wine vinegar, and lemon juice. Stir in mustard powder, salt, pepper, and parsley. Use to marinate chicken before cooking as desired. The longer you marinate, the more flavor it will have.

quote:

Originally posted by fabulousoyster

I've used this on chicken 2 or 3 times, its good!:

1/2 cup soy sauce
1/4 cup sugar
2 tbs lemon juice
1 clove garlic minced
2/3 cup Newman's Own Olive oil and Vinegar Dressing

Mix together, marinade 24 hours in refrigerator.
Grill as you like

THANX! Fabulous O--I'll try this one

quote:

Originally posted by MikeS.

Pictures! We need pictures!!!

Please...

MikeS.

Amen!

quote]Originally posted by UncleVic

quote:

Originally posted by MikeS.

Pictures! We need pictures!!!

Please...

MikeS.

Amen!


I have a digital camera but don't know how to download pictures in this damn new Vista software. When it comes to technology, i'm roaring into the 19th Century!!
I should invite Desert Dog over. He seems to have it down pat

Try plugging the camera into the computer with the USB cord. Vista should reckonise it and open a window for the download. Then send the pics to your web hosting site. You do have one of those, right? If ya need more help feel free to e-mail me. Although I don't use Vista and don't plan on doing so.

MikeS.

quote:

Originally posted by Foodbme

quote]Originally posted by UncleVic

quote:

Originally posted by MikeS.

Pictures! We need pictures!!!

Please...

MikeS.

Amen!

I have a digital camera but don't know how to download pictures in this damn new Vista software. When it comes to technology, i'm roaring into the 19th Century!!
I should invite Desert Dog over. He seems to have it down pat


You would have to feed him.

John

This is a wonderful recipe. The aroma is heavenly and the chicken is just wonderful marinated in this. I put my chicken in the marinade the night before and it really is delicious. Brush the chicken with marinade while it is cooking. Discard any unused marinade (because of the egg in it)

Cornell Chicken Barbecue Sauce/Finger Lakes Marinade Recipe

Developed by the late Robert C. Baker, Professor of Poultry Science and Food Science.

Recipe for Barbeque Sauce (enough for 10 halves):

1 cup cooking oil
1 pint cider vinegar
3 tablespoons salt
1 tablespoon poultry seasoning
1/2 teaspoon pepper
1 egg

Beat the egg, then add the oil and beat again. Add other ingredients and stir. The recipe can be varied to suit individual tastes.

quote:

Originally posted by Greymo

This is a wonderful recipe. The aroma is heavenly and the chicken is just wonderful marinated in this. I put my chicken in the marinade the night before and it really is delicious. Brush the chicken with marinade while it is cooking. Discard any unused marinade (because of the egg in it)

Cornell Chicken Barbecue Sauce/Finger Lakes Marinade Recipe

Developed by the late Robert C. Baker, Professor of Poultry Science and Food Science.

Recipe for Barbeque Sauce (enough for 10 halves):

1 cup cooking oil
1 pint cider vinegar
3 tablespoons salt
1 tablespoon poultry seasoning
1/2 teaspoon pepper
1 egg

Beat the egg, then add the oil and beat again. Add other ingredients and stir. The recipe can be varied to suit individual tastes.

Greymo, this sounds great. But;
"Brush the chicken with marinade while it is cooking."

Not a good food safety thing to do. The raw chicken marinaded in this and contaminated it.

If you were to boil the marinade 1st then it would be safe. But with the egg in it I think it would ruin the marinade.

Geeez I hate playing food police.

MikeS.

Mike Fire departments and churches have made it this way in Central New York ( for years and years) for public dinners and no problem. I cannot see the problem as the small amount of raw egg in this marinade is nearly nothing and the chicken is cooking as you brush it on. If you feel safer not doing that, just let it grill or smoke without brushing. It will still be delicious.

Sometimes when I'm feeling lazy I'll use a zesty/highly seasoned bottled Italian dressing as a chicken marinade. I like to carefully peel back the skin and fork-prick the meat so that the marinade gets in (skin gets put back in place prior to cooking); sometimes this works and sometimes the skin doesn't want to cooperate. But I also cook mostly thighs so I don't know how easy it would be to peel a raw drumstick.

Brad

Old Dutch Sweet and Sour, contains no oil.

quote:

Originally posted by Brad_Olson

Sometimes when I'm feeling lazy I'll use a zesty/highly seasoned bottled Italian dressing as a chicken marinade. I like to carefully peel back the skin and fork-prick the meat so that the marinade gets in (skin gets put back in place prior to cooking); sometimes this works and sometimes the skin doesn't want to cooperate. But I also cook mostly thighs so I don't know how easy it would be to peel a raw drumstick.

Brad

It's kinda hard to do,especially on a live Chicken

quote:

Originally posted by Greymo

Mike Fire departments and churches have made it this way in Central New York ( for years and years) for public dinners and no problem. I cannot see the problem as the small amount of raw egg in this marinade is nearly nothing and the chicken is cooking as you brush it on. If you feel safer not doing that, just let it grill or smoke without brushing. It will still be delicious.

I wasn't concerned so much about the raw egg as I am about the raw chicken. Too much Salmonella going around in chicken anymore.

yeah, I used to do it like that all the time and didn't care, now I do.

I have used the Cornell barbeque recipe for years- still do, never had any problem- maybe the heat in a smoker is not as hot as direct cooking over coals, but I don't see a problem- the vinegar is acidic enough to act as a cleansing(?) agent in any other situation- perhaps that is why this recipe works as well as it does ?

I also, from time to time, use a bottled dressing- in fact last night I marinated chicken in the red wine vinegar dressing from Seven Seas- my favorite for chicken or pork. Sometimes I add extra fresh minced garlic or cumin - but it is good standing on its own also.