Sweet & Sour Chicken Drumsticks

  • Yield: 6 servings


1/3cup lemon olive oil
1cup fresh orange juice
3tablespoons soy sauce (can substitute reduced sodium)
3tablespoons seasoned rice vinegar
2tablespoons grated fresh orange zest
2tablespoons grated fresh ginger
2tablespoons minced fresh garlic
2tablespoons Sriracha sauce
1teaspoon coarse ground black pepper
12-- bone in chicken thighs, with skin, pierced several times with a small knife
Pineapple Mint Salsa:
6cups diced fresh pineapple (1/2 inch dice)
1 1/2cups diced red bell pepper (1/4 inch dice)
2/3cup coconut milk
1/2cup fresh lime juice
1/2cup fresh mint leaves, cut chiffonade (stacked, rolled and very thinly sliced)
2teaspoons coarse sea salt
3cups cooked white or brown basmati rice
3cups cooked black beans


  1. Preheat oven to 400F.
  2. 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.
  3. To make the Pineapple-Mint Salsa, in a medium bowl, mix together pineapple, bell pepper, coconut milk, lime juice and mint. Set aside.
  4. 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.
  5. 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.