This was delicious once the drumsticks were cooked. It took longer than the time stated to cook on our grill. Next time, we will use chicken breasts (we prefer white meat over the dark).Ingredients:
12 chicken drumsticks
1 pkt Dill Pickle Dip Mix
1 c orange juice
1 tsp black pepper
1 Tbsp cornstarch
1 Tbsp cold water
Instructions: Combine first 4 ingredients in a gallon resealable freezer bag; seal. Toss to coat. Place bag in a shallow dish and refrigerate 1 hour or up to overnight.
Preheat grill to medium. Remove chicken from bag; place marinade in small saucepan over medium heat. Bring to a boil. Whisk together cornstarch and water; slowly whisk mixture into marinade until it reaches desired consistency. Set aside.
Grill chicken, brushing with marinade and turning occasionally, 25-30 minutes or until internal temperature reaches 165 degrees. Makes 6 servings.
Serve with vegetable sticks and a slice of watermelon.
Freeze for later: Combine first 4 ingredients in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely. Prepare as directed above.
No comments:
Post a Comment