Raspberry Glazed and Marinated Chicken Drumsticks
Delicious sweet and savory chicken drumsticks made with tea!50 m 1
- 1 cup strong brewed adagio raspberry patch tea
- 1 cups seedless raspberry jam
- 1/2 cup cider vinegar
- 1/2 cup soy sauce
- 4 garlic cloves, minced
- 1 1/2 teaspoons pepper
- 16 chicken drumsticks (about 3 pounds)
In a large saucepan, combine the jam, vinegar, soy sauce, garlic and pepper. Bring to a boil; boil for 1 minute.
Place drumsticks in a large bowl; add half of the raspberry mixture and toss to coat. Cover and refrigerate for 4 hours. Cover and refrigerate remaining raspberry mixture.
Line a 15x10x1-in. baking pan with foil and heavily grease the foil. Using a slotted spoon, place drumsticks in pan. Discard marinade. Bake, uncovered, at 375° for 30 minutes, turning once.
Meanwhile, in a small saucepan, bring reserved raspberry mixture to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until thickened. Brush over drumsticks.
Bake 20-25 minutes longer or until chicken juices run clear, turning and basting once.