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Skinless Chicken Drumsticks

Skinless Chicken Drumsticks

Skinless Chicken Drumsticks

Your baking pan will get messy so using extra wide foil will mean little or no cleanup. You can also avoid the mess by using two disposable 8 x 11" foil broiler pans, set inside the baking pan. Poultry skin is not your friend and removing it is easy. Just loosen it a bit at the thick end, grab it with a paper towel and pull towards the bone. I usually marinate just until the oven heats up. - Jenny Jones

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Makes: 12

Skinless Chicken Drumsticks

Ingredients:

    Marinade:
  • 1/4 cup olive oil
  • Juice of one small orange and one lemon
  • 1 large clove garlic, crushed
  • 1 teaspoon salt
  • 12 skinless chicken drumsticks

Instructions:

  1. Combine marinade ingredients in a large zip top plastic bag. Add chicken and marinate 30 minutes or longer.
  2. Preheat oven to 425Ā° F.
  3. Line a large rimmed baking sheet with extra-wide foil (this is only to save cleanup) and place a baking/cooling rack on top. Or set two 8 x 11" disposable foil broiler pans on your baking sheet.
  4. Remove drumsticks from marinade and place on rack.
  5. Bake for 45 minutes, turning once after 35 minutes. (internal temperature should be 165Ā° F.)

Notes: For more on this recipe in my blog click here.

Still want the old recipe? Click here

34 Comments on "Skinless Chicken Drumsticks"

  1. Mia

    Love your recipes.
    Do you have a cook book? If so, please let me know where I can buy a copy.

    • Jenny

      My cookbook is not available any more but all the best recipes from the book are on this site (& improved). Also, the book is a free pdf download in the “About Me” link.

      • Mia

        Thank you Jenny.
        I baked the whole wheat bread and my family loved every bite of it.
        I sent the recipe for my sister in Trinidad and again her family loves it too.
        I have made beef stew for dinner and I am certain that will be a hit also.
        Once again thank you.

  2. Jeanne

    I don’t care for dark meat but these Chicken Legs look sooo good. Next time they are on sale I am going to fix them.

    I think I will take your advice and make them on the weekend for snacking. I really like the idea of removing the skin and no breading.

    Simple easy ingredients are one of the things I just love about your recipes.

    Thank you Jenny.

  3. Michael

    Hi Jenny, I’m wondering if you have a dressing recipe for Thanksgiving?

  4. Jenny

    Good news! I found a way to have no cleanup at all. Instead of using a cooling rack so heat can circulate under the chicken, I used two disposable 8 x 11-inch foil broiler pans and they worked great. And there was no cleanup!

    They fit perfectly into my 11 x 16-inch rimmed baking sheet but you can place two foil broiler pans on any metal baking sheet, which you’ll need for easy lifting. I just wanted to share that option. I added it to the recipe as well.

    p.s. I learned a hard lesson when I tried roasting a turkey breast in a foil pan with no sheet underneath and when I picked it up, the foil pan buckled and the turkey landed on the floor!!!

  5. Michele

    Made the original recipe and it was great–everyone loved it! Will try the new recipe next as I am always looking for new ways to prepare drumsticks (local store always has them on sale crazy cheap). Thanks for sharing!

  6. Ewa

    I have already done them so many times,but I use the old recipe (but without sugar). They are perfect. Thanks for recipe.

  7. mswifey2u

    I’m making these tonight for the seond time. First time I made them, they were scrumptious! Very delicious! My husband also enjoyed eating them – even what was left over the next night. Thanks for such a simple and delicious recipe. šŸ™‚

  8. Tom Gerber

    Well, I am a bachelor that likes to cook so and use quick and simple recipes.
    Instead of a marinade, I prefer and “egg wash” and seasoned bread crumbs. Specifically, I beat one egg well at a bit of milk, and “coat” each drumstick well in the mixture. Then shake them in a plastic bag until they are well crumb coated, and bake per your instructions.

    The plastic bag contains ample bread crumbs seasoned with garlic powder, dried basil, powered thyme, some dried oregano, a small amount of cayenne powder.

    An “egg wash” is faster, more effective, and the end product tastes better than a marinade I think. In fact an egg wash can be used in many baking applications including fish.

    • Lisa

      That’s a very simple way of cooking chicken. At times you want a more diverse flavor. Everyone does that, this recipe is simple yet has many flavors. I never use the recipe verbatim, I usually add a few kicks here and there but it’s a good choice. What you do, every one does for a quick easy dinner when you’ve come home late from work.

  9. Carla

    Is there a link to the original recipe anywhere? Or if not, could you please email it to me? My family loves these drumsticks & I was so disappointed that the recipe changed!

    • Jenny

      I’m so sorry – it looked like not many people were making this recipe so thanks for letting me know. Click here to see the old recipe.

      • helvetian

        old recipe way better except for the sugar
        why does everything have to be sweet ?

  10. Chantal

    made them tonite!! they were a hit!!!! not one left

  11. Jenny

    After some confusion about the spices in my marinade, I have simplified the marinade ingredients and I like the new recipe even better. Of course anyone can use their own favorite marinade but as simple as this one is, the drumsticks are very tasty – and not spicy!

  12. Tunisia

    Is it OK to use regular orange juice with these drumsticks?

    • Jenny

      To me fresh is always better but you could use bottled juice too.

  13. Adrian Stasiuk

    Can I use paprika instead of the spicy mustard?

    • Jenny

      I think that would work just fine. Just so you know, this recipe does not produce spicy drumsticks because horseradish mustard is not nearly as spicy as pure horseradish.

  14. Dave

    This chicken recipe came out really good! I’m used to leaving the skin on and cooking it,but i didn’t miss the skin at all. The flavor was really good and also tender too.I’ll be making more chicken drum sticks like this more often.

    I love the hint of South-West (Not Spicy Hot) flavor it has and next time i might try a little bit of cayenne powder for a little heat.

    Great Job Jenny !!! Thanks For Sharing your Secret recipes.

  15. peanut

    hey jenny

    can you do chicken thigh the same way as you do the drum sticks ?

    • Jenny

      That’s a good question. I have never done it but it seems to me that you could. If you try it please report back.

  16. Hannah F

    Hi Jenny,

    Please can you tell me if this recipe is suitable for children? Is it spicy because of the chilli and mustard? My children can take a little heat but not too much!

    Thanks!

    • Jenny

      It’s not spicy at all. Chili powder is not the same as ground chili pepper, which is very spicy. Chili powder is a blend of spices popular here in the U.S. and is not considered hot and spicy. And horseradish mustard does not make it spicy either but you can use any kind of mustard. My partner does not like spicy foods and he enjoys these drumsticks very much. If you have all the ingredients I use, I think you will find it very flavorful but not hot and spicy.

  17. Keiotta

    Hello Jenny can the chicken be overnight instead of 30 minutes to marinade will that mess of the chicken?

  18. Jeff

    alright.. so I’m a guy and confused.. what is with the pan of water.. do you put that under the baking sheet? the chicken is on the baking sheet and the pan is somewhere in the oven… arrggghhh!!!!

    Line a large rimmed baking sheet with foil, shiny side up, and place a baking rack on top.
    Pour 2 cups of water in pan.

    • Jenny

      I hope this helps clarify… First you line your baking pan with foil. The only reason for the foil is it helps with cleanup. You can eliminate the foil if you like. Next you put a metal wire mesh cooling rack on the foil-lined baking sheet and put the chicken on the metal rack. This is so the chicken won’t sit on the pan but is raised above and more heat circulates under the chicken. Then you carefully pour the water into the pan, through the wire rack and the water fills the entire bottom of the pan. The reason for the water is first, it helps keep the chicken moist but also the chicken will drip onto the pan and without any water there, it will burn, making a mess to clean up and also it gets the inside of the oven dirty. Naturally, the baking pan needs to have a rim to hold the water. By the end of the cooking, the water is usually all gone. I know it’s a bit of work but you won’t miss the skin on these drumsticks. If that isn’t clear, please let me know and I will try explain further. If you make them, please let me know how they turn out. Every kitchen and every cook is different and it helps to know my recipes work for everyone. Thanks.

      • Jeff

        thanks for clearing that up… I have made your Mac n Cheese and it was a hit with the family… going to try these next.. thanks again.. I will let you know šŸ™‚ I will not miss the skin šŸ™‚

  19. Liz

    I so loved this flavor that I used the marinade to make chicken fingers, I marinated the chicker strips and then breaded and fried in a little canola.
    I know, this is a “no fry zone”……had to do it.

  20. Liz

    I made this dish last night using boneless skinless breasts that I had flattened out. Not pounded, just flattened.This marinade is amazing. The breasts had a great flavour and color that made it even better. I followed the recipe to a T, but didn’t have mustard/horse radish combined so I mixed what I had. It’s the first time in ages there was not a piece of meat left.
    Jenny done good!!!!!!

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