Pilons de Poulet Savoureux (Printable Version)
Pilons de poulet dorés, parfumés aux herbes, miel, ail et citron, parfaits pour un repas convivial et facile.
# What You'll Need:
→ Marinade
01 -
2 tablespoons olive oil
02 -
1 tablespoon Dijon mustard
03 -
1 tablespoon honey or maple syrup
04 -
2 garlic cloves, minced or crushed
05 -
1 teaspoon paprika
06 -
1 teaspoon herbes de Provence
07 -
0.5 teaspoon ground cumin or curry powder (optional)
08 -
Salt and freshly ground black pepper, to taste
09 -
Juice of half a lemon or 1 tablespoon balsamic vinegar
→ Proteins
10 -
8 chicken drumsticks (approximately 1 kg)
# Steps To Follow:
01 -
In a large mixing bowl or resealable freezer bag, whisk together olive oil, Dijon mustard, honey or maple syrup, garlic, paprika, herbes de Provence, cumin or curry powder if using, salt, pepper, and lemon juice or balsamic vinegar until well blended.
02 -
Add chicken drumsticks to the marinade, ensuring each piece is thoroughly coated. Cover the bowl or seal the bag and refrigerate for at least 1 hour, or up to 12 hours for deeper flavor.
03 -
Preheat the oven to 200°C using a fan-assisted setting.
04 -
Arrange marinated drumsticks in a single layer on a baking tray lined with parchment paper or in an ovenproof dish. Roast for 35 to 40 minutes, turning the drumsticks halfway through and basting with cooking juices until golden and cooked through.
05 -
For stovetop: Cook in a covered skillet over low heat for 25 to 30 minutes. For barbecue: Grill until caramelized and fully cooked, turning regularly for even browning.
# Notes and Tips:
01 -
For optimal flavor, marinate the chicken overnight if time allows.
02 -
Rest the drumsticks for a few minutes before serving to retain juices.