This is my first post on chicken but trust me, you will see a lot of posts on chicken cos chicken wings is my perennial fav (^-^)
This yuzu chicken recipe is one of my latest attempt and I was immediately bought over! So were my whole family and helper. I did not use chicken wings (yes, though that’s my fav. I’m repeating myself here.) as I wanted to free up my freezer space, I used the kampong chicken drumsticks given by my MIL. As it was quite a last minute decision to prepare this dish, I did not marinate the chicken overnight but only for around 4-5 hours. Yet, the chicken turned out absolutely tender and yummilicious! After I have posted this on my FB and on the group I was co-managing, many friends took to my recommendation and tried it too and yes, everyone fell in love with the recipe.
All the credit, once again, must go to Roxana! I have mentioned about Rox and her fabulous blog My Bakes, My Story, My Life! in my post on the lychee martini cake. So you see, not only can she bakes well, she cooks mean stuff too! Please hop over to her blog for the original recipe.
*I was cooking 3 thigh drumsticks and so halved the original recipe.
1 kg chicken thigh drumsticks
Honey Citron Tea
1 tbsp minced garlic
2 tbsp light soy sauce
1/2 tbsp oyster sauce
1/2 tsp salt
1/2 tsp sugar
1 tsp dark soy sauce
Dash of pepper
1. Marinate chicken wings in seasoning overnight (I have managed to marinate them only for around 4 hours)
2. Preheat oven at 200°C (top heat only)
3. Bake the chicken till both side lightly brown (Approximately 20 minutes for my oven)
4. Remove from oven, apply citron tea on both side of the chicken wings and grill for another 5 mins. (I did for another 10 min as the drumstick thighs were rather meaty.)
5. Remove and serve hot.
Oops! I was repeating my love for chicken wings, but I must declare my love for yuzu too! Remember my post on yuzu muffins? I have done yuzu macarons, yuzu chiffon and yuzu pound cake before too. Simply love the refreshing and citrusy flavor (^-^)