Chicken drumsticks – Aggelakis

Chicken Drumsticks with Honey & Balsamic

admin — Fri, 25 Jul 2025 06:43:31 +0000

Three hours ahead—or the night before—make the marinade. Mix together the balsamic vinegar, soy sauce, dark brown sugar, honey, grated garlic and all the seasonings.

Set aside a small cup of the marinade.

Add the drumsticks in the remaining marinade and cover the dish with cling film.

Light a charcoal grill; a ridged grill-pan will also work if you have no barbecue.

When the coals are glowing and the temperature is right (no open flames), lay the drumsticks on the grate and cook about 15-20 minutes per side. The exterior will darken from the sugar and honey – that’s normal.

A few minutes before the drumsticks come off the grill, baste them with the reserved marinade.

Transfer to a platter and sprinkle with sesame seeds and chopped spring onion.

Roasted Chicken Drumsticks with Yogurt Marinade, Arabic Pita Bread & Cherry Tomatoes

admin — Fri, 25 Jul 2025 06:43:17 +0000

In a bowl combine the yogurt, mild mustard, honey, olive oil, lemon zest and juice, and the minced garlic. Mix well.

With a small sharp knife make deep vertical slashes in each drumstick. Put them in a bowl, pour over the yogurt marinade and toss thoroughly so they are well coated.

Arrange the drumsticks inside a non-stick roasting pan and roast in a pre-heated oven (fan setting) at 180 °C for 45-50 minutes.

While the drumsticks cook, on a cutting board, with a sharp knife, finely chop the cherry tomatoes, cucumber and spring onions. Transfer to a bowl, add the chopped oregano, the 4 tbsp. of olive oil, salt and freshly ground pepper, and mix well.

When the drumsticks are ready, remove them from the oven and place them on a large platter. Cut the pitas into triangles and arrange them alongside; present the chopped tomato salad in a separate bowl.

Fried Chicken with Corn Crust and Parmesan Mayonnaise

admin — Fri, 25 Jul 2025 06:30:41 +0000

Mix all the ingredients for the broth and place them in a large pot. Add the chicken drumsticks and boil over medium-to-high heat for 30 minutes at about 90 °C. Remove the drumsticks and let them drain.

Place in one bowl the corn flakes (crushed by hand), the polenta, the Parmesan and the sumac. In a second bowl put the flour with salt and pepper, and in a third bowl place the beaten egg.

Coat each drumstick first in the flour, then in egg, and finally in the cornflake mixture.

Fry the drumsticks or bake in the oven (fan setting) at 200 °C for about 15 min until browned.

Mix together all the sauce ingredients.

Serve the drumsticks with mixed salad or French-fried potatoes, topped with the parmesan sauce.

Tip: You can use any cut of chicken you prefer for this recipe.