Roasted Chicken Drumsticks in Casserole

Name: Roasted Chicken Drumsticks in Casserole
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 Big drumstick; Some Honey Roast Marinade; 1 spoon oil; piece ginger; a little Cooked Sesame

by Yaoyao Original Food Class

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

The casserole roasted chicken thighs are more fragrant than the oven roasted ones. Compared with the charcoal roasted ones, there is no oily smoke, the taste is deeper, the outside is crispy and the inside is tender, and the oil and water are not lost. However, not all casseroles can be used to roast chicken thighs. A brand-new casserole can be dried on our own gas stove for about two hours and immediately put into cold water of about 20 degrees. The casserole is still intact. This is a good casserole. Can be used to roast chicken legs, roast chicken, roast sweet potatoes and so on!

Ingredients

1 Big Drumstick
Some Honey Roast Marinade
1 spoon Oil
piece Ginger
a little Cooked Sesame

Roasted Chicken Drumsticks in Casserole

1. One chicken leg, clean it up, and clean it carefully.

Roasted Chicken Drumsticks in Casserole recipe

2. Make a few cuts on the chicken thigh.

3. Use a toothpick to tie a stick of the chicken thigh to make it easier to taste. Cut the ginger into thin strips. Sprinkle the honey-glazed barbecue marinade on the chicken thighs, put ginger in it, and pour in a little vegetable oil.

4. Grab the seasoning evenly on the chicken thighs, cover them with plastic wrap, or put them in a fresh-keeping bag, and refrigerate them for a few hours to taste. In fact, the processed chicken thighs will taste quite good when they are roasted directly.

5. Take out our new casserole and wipe it with a clean paper towel, don’t expose it to water

6. Spread tin foil on the bottom of the casserole, put it on the grill, and put it on the tin foil to prevent the oil dripping from the chicken legs from staining the casserole.

7. Place the marinated chicken drumsticks on the grill.

8. Boil on medium heat for 15 minutes, then low heat for 15 minutes, turn off the heat and simmer for a while before boiling, allowing the aroma to fully penetrate the chicken legs