Recipe by chef Richard Julien
A moist and tender chicken recipe will have your guests coming back for more. The 10 % cream in the recipe adds moisture, the herbs and spice make this recipe aromatic and inviting! A terrific way to start your Al Fresco night on the patio! Crisp, tender and delicious!
- Prep: 20 min
- Grilling Time: 18 min
- Standing Time: 1 h 30
- 16 chicken drumettes about 1 1/2 lbs (675 g)
- 1/2 cup (125 mL) 10 % cream
- 1/2 small onion peeled
- 3 minced cloves garlic
- 3-inch (8 cm) piece of fresh ginger peeled and grated
- Zest and juice of one lemon (about 3 tbsp/45mL of juice)
- 1/2 cup (125 mL) fresh cilantro (coriander)
- 1 tbsp (15 mL) butter melted
- 1 tbsp (15 mL) Dijon mustard
- 1 tbsp (15 mL) liquid honey
- 1 tbsp (15 mL) apple cider vinegar
- 1 tbsp (15 mL) ground cumin
- 1 tbsp (15 mL) ground coriander
- 1 tsp (5 mL) ground turmeric
- 1 tsp (5) Cayenne pepper
- Salt and pepper to taste
DID YOU KNOW?
When you see the Blue Cow Logo on a product, it means it's made with 100% Canadian quality milk that meets some of the highest standards in the world.
Pull the skin off the chicken drumettes, place into an 8-inch (20 cm) square glass baking dish or similar size stainless steel pan.
In a food processor, combine, cream, onion, garlic, ginger, lemon zest and juice, fresh coriander, butter, mustard, honey, vinegar, cumin, coriander, turmeric, Cayenne pepper, salt and pepper; process until smooth. Pour marinade over chicken; cover and refrigerate for 1 1/2 to 2 hours, to allow the flavours to develop.
Pre-heat grill to medium-high. Remove chicken from marinade and place on a baking sheet lined with paper towels. Place chicken pieces on oiled grill; lower temperature to medium-low. Grill covered for 9 minutes, turn the chicken over and grill covered for 8 to 9 minutes or until juices run clear from the chicken with tested with a fork. Place on a serving platter to share.
Chicken drumettes are the thick meaty part of the wing; almost look like a mini leg.
Use the round end of the spoon to easily peel the ginger root.
Roll lemon firmly with your hands to release the juice under the skin of the lemon.
Serve with an extra thick and tangy sour cream dip.
Foods Safety Tips: Make sure you always place raw meat on the bottom shelf of your refrigerator and never close to ready to eat foods. Always wash your hands after handling raw poultry. Remove cooked chicken from the barbecue with clean tongs and to a clean plate.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||7 % / 76 mg|
|Vitamin B12:||39 %|
|Vitamin B6:||31 %|