|Photograph: Copyright 2013 All Rights Reserved to Kelly Martin|
Day 2 of my gluten-free cooking experience. I am slowly finding my way around the kitchen and this meal was so easy (minus the home-made egg fried rice – this is something I need to learn).
Simple to make. Take the chicken (defrosted if coming from frozen & we had enough mixture for 6 drumsticks) and make sure you have 2 bowls. Place half a cup of honey into a larger bowl with half a cup of gluten-free Teriyaki sauce or if your not going gluten free normal Teriyaki sauce. Mix together and pour half of the mix into the other bowl.
In the large bowl coat the drumsticks in the mixture, place on a grease proof tray for 20 minutes (skin side down if that is possible – you want to oil your tray slightly as the sticky mixture sticks) at temperature 200 (check half way through it can burn a little depending on your oven). Before serving, you can take a little extra mixture and brush some of the delightful sauce onto the drumsticks and put back into the oven for a couple of minutes. Once that is done, place onto the plate, and if your like me, drizzle a little more sauce onto the drumsticks and scatter sesame seeds on the chicken. Place remainder of sauce into a small serving dish and dip chicken into the lovely sweet dip.
Yes, this is probably not low calorie but it can be low gluten and was absolutely delicious.
Once I learn how to make Mikes special egg fried rice I will share here.
|Copyright 2013 All Rights Reserved to Kelly Martin|