Baked garlic and ginger drumsticks


Like many of you I struggle constantly with what to make for dinner. It’s such a chore, especially for a busy weeknight. Having a food blog I think about food constantly. I dream about food, I live food, which is probably a good thing that I love food so much. Nevertheless, it’s still a struggle especially since hubs is so picky.

One thing I can never go wrong with though, is chicken drumsticks. It’s a favorite of his, and of mine. Another favorite is garlic, I absolutely love garlic and I probably use a lot more garlic in my dishes than most people do. When a recipe calls for 2 cloves of garlic I’ll use 5 cloves. I just love the flavor of garlic, and it’s supposedly good for you. Win. Win

But one thing that goes great with garlic is ginger. My tip for ginger is this. I don’t use ginger often, so when I buy some fresh ginger, I put it in a ziploc bag and freeze it. When I need it, I just take it and grate a bit for what I need, no need to thaw it out or anything, it grates just as easy frozen. This way I always have ginger on hand. Sometimes I may buy the ginger and garlic paste little jars and they are very handy when a recipe calls for ginger and garlic. However in this recipe I used the fresh stuff only because I used a lot of garlic and a lot of ginger.


I made a marinade with lots of garlic and ginger, some soy sauce, olive oil and parsley. It was to die for! A simple marinade but with lots of bold flavors. You only need to marinate this for about 20 to 30 minutes, though you could marinate it overnight and have it ready for next day when you come home from work, just bake it in the oven and you’ll have real nice juicy and tender chicken.



2 to 3 lbs chicken drumsticks (around 10 drumsticks)
8 cloves garlic
1 inch piece of ginger root
½ cup parsley
¼ cup soy sauce
¼ cup olive oil
salt and pepper to taste


Add all ingredients (drumsticks excluded) to a blender or a magic bullet and pulse a few times until garlic and ginger are a paste and the mixture emulsifies. Place the drumsticks in a large ziploc bag and pour the marinade over the chicken. Close the bag and place in fridge; let it marinade for about 20 or 30 minutes. Could be marinated overnight.

Preheat oven to 190 degrees. Place the chicken and all of the marinade in a 9×13 inch baking pan. Bake for about 45 minutes or until chicken is cooked through and browned on the outside.


Serve these drumsticks with a side of mashed potatoes, or rosemary roasted potatoes and brussel sprouts.


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