Today’s creation is one of those recipes that sounds kinda weird, but somehow ends up being totally awesome. Boy wanted grilled chicken for dinner and I was happy to oblige. If you like grilled or roasted chicken, a juicy drumstick is most probably your favorite cut of meat. And so is the case at our home.
Whenever you throw it on the grill or bake it in the oven, do not underestimate the power of a good marinade to take meat from mediocre to lip-smacking delicious. It helps tenderize the meat, adds flavor, keeps it from drying out and the sugars in certain marinades helps crisp the outer skin as well.
I love a good tandoori spiced baked chicken. But once in a while, I like to mix things up and come up with something different. Depending on the marinade ingredients and flavors, you can make Asian, Mediterranean, Italian, American or Indian style baked chicken. (Yes, I have them all right here on the blog!).
A good marinade needs something acidic, something spicy and a couple of flavor boosters. I had just bought the freshest cilantro that day and I knew it had to go in the marinade. Not as a garnish or in a dip or sauce, but a big handful of fragrant leaves added right in the marinade. In went some finely chopped ginger and garlic as well. Loads of them, in fact. To add some spice, I zeroed in on sriracha. Isn’t that stuff simply awesome? Want to dress up a sandwich, salad or soup? Drizzle some sriracha on top. Want to make a fiery marinade? Sriracha to the rescue, again!
But once the sriracha went in, I knew I was in a bit of trouble. I needed something to counter the heat or the little guy wouldn’t even dream of touching it. I quickly scanned the fridge and pantry, and then I spied some beautiful Valencia oranges on the counter-top. Would it work? Why not? Cilantro, garlic, ginger, sriracha and orange – it had to work. I juiced a couple of oranges and kept adding it to the marinade till I was satisfied with the flavors. I swear, I would’ve eaten it straight up! It was so good, something very different from what we are used to.
I marinated the chicken for the maximum time I could allow myself that day, and it was just short of 2 hours. I am sure the longer it sits, the better it will be. Into the oven goes the chicken and out it comes perfectly juicy and golden.
To go with the chicken, I made a cilantro yogurt sauce. I wanted to serve it with rice, but didn’t have enough time to do a proper fried rice. So I simply tossed the rice in a turmeric sauce and added some green peas for color and texture.
It was all unbelievably good. Truly, one of the best meals I’ve put together. Needless to say, it was a big hit. We devoured it all like a family of hungry bears, and here is the recipe for you guys. Don’t just read it, you have to make it, alright?!! At least PIN it for later, so you don’t forget.
- Cilantro - ¼ cup, chopped
- Ginger - 2 tbsp, finely chopped
- Garlic - 2 tbsp, finely chopped
- Orange juice - from 2 medium oranges
- Sriracha sauce - 1-2 tbsp (as per heat desired)
- Salt - to taste
- Chicken drumsticks - 6
- Oil - to brush on top
- Cilantro - ½ cup, roughly torn
- Yogurt - 2 cups
- Salt - ½ tsp
- Oil - 1 tbsp
- Cumin seeds - ½ tsp
- Turmeric powder - ½ tsp
- Green peas - ¼ cup (fresh or frozen)
- Cooked rice - 3 cups
- Salt - ¾ tsp (or to taste)
- Combine the marinade ingredients for chicken (cilantro through sriracha sauce) in a mixing bowl. Taste and season with salt as required. Dip the chicken drumsticks in the marinade. Using your hands, thoroughly coat the chicken with the marinade, getting some under the skin as well. Close the container tightly and refrigerate for a couple of hours or overnight.
- When ready to bake, pre-heat the oven to 400 deg.F. Set a baking rack over a rimmed baking pan and brush lightly with oil. Set the chicken pieces on the rack and dab lightly with oil.
- Bake for 30 minutes, then turn pieces over and bake for another 30 minutes or till juices run clear when poked with a knife. Finish by broiling for a minute or two to crisp the skin.
- Remove from oven and rest for 5-10 minutes.
- Serve with cilantro yogurt and turmeric rice.
- Prepare cilantro yogurt sauce and turmeric rice while chicken is baking. Recipes follow.
- Blend the cilantro and yogurt till smooth. Season with salt. Refrigerate till use.
- In a large pan, heat oil on medium heat. Add cumin seeds and when they begin to crackle, reduce heat and add turmeric powder. This is done so as not to burn the turmeric powder.
- Immediately tip in the peas and rice and stir to coat everything in the turmeric sauce. Once heated through, season with salt and serve hot.
Juicy, golden chicken with a crisp skin is always a favorite. And when it is served with equally delicious accompaniments, it makes for a memorable meal.
So, tell me, how do you come up with marinades for meat? Do you think they make a difference in the overall taste? What is your favorite marinade recipe? Do share.
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I am sharing this over at Fiesta Friday, FoodieFriDIY and Saucy Saturdays.
Fareeha says
Wow, this looks incredibly awesome. I could definitely do with it right now. I cn grab it right from the screen and gobble it up. lovely.
Anjana @ At The Corner Of Happy And Harried says
Thank you, Fareeha. Do try it!
Divya says
Beautiful picture and wonderful combination of orange and sriracha sauce!
Anjana @ At The Corner Of Happy And Harried says
Thank you, Divya! It works so well!!
SprinkleSomeSalt says
hi Anjana, we tried the orange – sriracha combination for chicken breast marinade last week to go on top of our lettuce salad and it came out really good! Thanks!
Anjana @ At The Corner Of Happy And Harried says
Thank you for letting me know!
Sarah James says
What a fantastic recipe, I love the idea of using coriander and orange with chilli, will be trying this soon. Your photos are wonderful, I just want to eat a piece of chicken right now 🙂
Anjana @ At The Corner Of Happy And Harried says
Thank you so much, Sarah. Do give it a try!
Johanne Lamarche says
Love cilantro and the pairing with orange is a brilliant combination. Gorgeous photography too!
Anjana @ At The Corner Of Happy And Harried says
Thank you, Johanne!
Take Two Tapas says
This combination of orange with cilantro is one that I must try! It is a moral imperative! Thanks for sharing with Saucy Saturdays!
Anjana @ At The Corner Of Happy And Harried says
Thank you. Do give it a try!
eclecticoddsnsods says
I did it this weekend 🙂 I will post it soon. Really really loved the combo, in fact i used red chillies as didn’t have the sauce and I also squeezed the left over orange juice on it at the end also and the combo is amazing 😀 thank you x
Anjana @ At The Corner Of Happy And Harried says
Great! Thanks for the feedback!!
eclecticoddsnsods says
a total pleasure x I still need to post it i know, so so behind x
Kaila says
Anjana, we’re a huge fans of marinades in my house, and this one sounds delightful. First off, I’m a huge cilantro fan. And, secondly, I love all the fresh flavors and bright colors you have in this dish. It’s so inviting, and something all of our fiesta guests are going to enjoy this week. Thank you so much for coming to the party, and I hope you’re enjoying your weekend! 😀
Anjana @ At The Corner Of Happy And Harried says
Thank you so much, Kaila. A good marinade makes the dish, no?
Thanks for visiting and happy FF!!
Kaila says
Most certainly!! Happy FF! 🙂
spiceinthecity says
Anjana, I think I heard my stomach growl when I was going through this post 😀 That marinade sounds fabulous!! Drumstick is our favorite cut of chicken too, so will be trying this soon 🙂
Anjana @ At The Corner Of Happy And Harried says
I can actually relate to that. I had made this some days back and now when I posted it, I’m seriously craving again! Ah, the life of a blogger mama!! Do let me know if you try it, Naina…
eclecticoddsnsods says
love the look of this am going to try and make it this weekend. Quick question though what is Sriracha sauce is that like a hot Bajaan sauce? If so I have that but not Sriracha sauce exactly 🙂
Anjana @ At The Corner Of Happy And Harried says
Thank you and please do try it. Sriracha is a Thai red chili sauce. It has a bit if garlic, vinegar in it as well. So any hot chili sauce with those flavors will work. Let me know if you try it!
eclecticoddsnsods says
I did! x