Soy-marinated chicken drumsticks with rice

1. 1 Chicken drumstickspack 900 g ≈ $3.31 200 g
2. 2 Long-grain ricepack 800 g ≈ $1.96 70 g
3. 3 Soy sauce 20 ml
4. 4 Honey 8 g
5. 5 Garlic≈ $10.00 per kg 3 g
6. 6 Paprika 1 g
7. 7 Sunflower oil 5 ml
8. 8 Cucumbers≈ $3.67 per kg 60 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the drumsticks under cold water and pat them dry with paper towels; preheat the oven to 200°C.

2. In a bowl, combine soy sauce, honey, garlic⁵ and paprika; submerge the drumsticks in the marinade and leave them to marinate for 15 minutes (or overnight).

3. Arrange the drumsticks evenly on a baking sheet about 30×40 cm, lined with parchment; transfer the drumsticks from the marinade to the sheet.

4. Bake at 200°C for 35–40 minutes, turning the drumsticks once halfway through; the cue is a golden crust and fat dripping from the meat.

5. Check doneness: ensure the internal temperature reaches about 74°C; if needed continue baking for 5–7 minutes.

6. Cook the rice according to the package instructions until tender; drain and fluff the rice with a fork.

7. Plate the drumsticks, serve with the rice and cucumber⁸ slices; you may garnish with herbs if desired; if you like, you can prepare the marinade in advance and store it in the refrigerator.

8. Substitution tips: you can replace part of the marinade with a honey-garlic⁵ mixture for a sweeter-spicier note; you can reuse the marinade for a second batch.