You are here: Home » Recipes » Sweet & Sour Chicken Drumsticks Sweet & Sour Chicken Drumsticks Yield 6 servings PrintEmail Ingredients 1/3 cup lemon olive oil1 cup fresh orange juice3 tablespoons soy sauce (can substitute reduced sodium)3 tablespoons seasoned rice vinegar2 tablespoons grated fresh orange zest2 tablespoons grated fresh ginger2 tablespoons minced fresh garlic2 tablespoons Sriracha sauce1 teaspoon coarse ground black pepper12 -- bone in chicken thighs, with skin, pierced several times with a small knifePineapple Mint Salsa:6 cups diced fresh pineapple (1/2 inch dice)1 1/2 cups diced red bell pepper (1/4 inch dice)2/3 cup coconut milk1/2 cup fresh lime juice1/2 cup fresh mint leaves, cut chiffonade (stacked, rolled and very thinly sliced)2 teaspoons coarse sea salt3 cups cooked white or brown basmati rice3 cups cooked black beans Instructions Preheat oven to 400F. In a large glass dish, whisk together oil, juice, soy sauce, vinegar, zest, ginger, garlic, Sriracha, and pepper. Add chicken thighs, turn to coat and marinate in the refrigerator for 1 to 2 hours. To make the Pineapple-Mint Salsa, in a medium bowl, mix together pineapple, bell pepper, coconut milk, lime juice and mint. Set aside. To cook chicken, remove from marinade and place thighs on a rack in a large roasting pan, skin side up, and sprinkle chicken with salt. Roast for 40 – 45 minutes or until skin is brown and crisp, and juices run clear when pierced with a knife. To serve, place equal portions of rice and beans on each of six plates. Add two roasted chicken thighs and top with equal portions of pineapple salsa. Serve immediately.