Orange Sriracha Chicken Drumsticks – Paleo

Sweet and spicy chicken drumsticks, and paleo ta boot!

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Orange Sriracha Chicken Drumsticks - Paleo
Serves 4
Sweet and spicy chicken drumsticks, and paleo ta boot!
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571 calories
21 g
323 g
28 g
56 g
9 g
373 g
1949 g
17 g
0 g
16 g
Nutrition Facts
Serving Size
373g
Servings
4
Amount Per Serving
Calories 571
Calories from Fat 252
% Daily Value *
Total Fat 28g
43%
Saturated Fat 9g
43%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 11g
Cholesterol 323mg
108%
Sodium 1949mg
81%
Total Carbohydrates 21g
7%
Dietary Fiber 1g
4%
Sugars 17g
Protein 56g
Vitamin A
13%
Vitamin C
43%
Calcium
7%
Iron
17%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the Chicken
  1. 10 chicken drumsticks (about 3½ pounds)
  2. 2 teaspoons kosher salt
For the Marinade
  1. 1 medium yellow onion, roughly chopped
  2. 1 cup fresh basil leaves, packed
  3. ½ cup orange juice
  4. 4 cloves garlic, roughly chopped
  5. 1 tablespoon fish sauce
  6. 1 tablespoon balsamic vinegar
  7. 1 teaspoon tomato paste
  8. ½ teaspoon freshly ground black pepper
For the Orange Sriracha Sauce
  1. ½ cup orange juice
  2. 2 tablespoons honey
  3. 1 tablespoon Paleo Sriracha
  4. 1 tablespoon ghee
  5. 1 teaspoon coconut aminos
  6. 1 teaspoon toasted sesame seeds (optional)
  7. Kosher salt
What you do
  1. In a large bowl, sprinkle the salt on the chicken, and set aside.
  2. Add the onion, basil, orange juice, garlic, fish sauce, balsamic vinegar, tomato paste, and pepper in a food processor or high-powered blender and purée until smooth.
  3. Pour the mixture over the chicken, making sure that all the drumsticks are well-coated.
  4. Cover and marinate the chicken in the refrigerator for at least an hour and up to 12 hours.
  5. When you’re ready to cook, take the bowl of chicken out of the fridge and preheat the oven to 400°F.
  6. Place a wire rack on top of a foil-lined baking sheet.
  7. Transfer the drumsticks to the wire rack.
  8. Spoon some extra marinade onto each piece of chicken.
  9. Bake for 40 minutes or until cooked through and the skin is golden brown, flipping each piece and turning the baking sheet at the halfway point.
  10. While the chicken’s in the oven, make the Orange Sriracha Sauce.
  11. In a small saucepan, stir together the orange juice, honey, sriracha, ghee, and coconut aminos.
  12. Cook over high heat.
  13. Once it’s at a boil, turn down the heat to low, and reduce the sauce until it’s thickened (about 3 to 5 minutes).
  14. After 40 minutes in the oven brush a thin layer of the Orange Sriracha Sauce on each drumstick, and then roast for 5 more minutes
  15. Remove from oven and use a brush to glaze the chicken with the remaining sauce.
  16. If desired, add a sprinkle of toasted sesame seeds.
Adapted from Nom Nom Paleo
beta
calories
571
fat
28g
protein
56g
carbs
21g
more
Adapted from Nom Nom Paleo
Jessy + Melissa http://www.jessyandmelissa.com/wp/