- 4 cloves garlic, minced
- 3 tbsp. brown sugar
- 3 tbsp. apple cider vinegar
- 3 tbsp. soy sauce
- 2 tbsp. olive oil
- 1 piece of fresh ginger, minced
- 1tps ground allspice
- Salt and pepper to taste
- 12 skinless chicken drumsticks
- 4 cups of water
In a bowl, mix all the ingredients, garlic, brown sugar, apple cider vinegar, soy sauce, olive oil, ginger, all spice and salt and pepper. Reserve.
In a large airtight bag, mix chicken and marinade. Close the bag. Refrigerate for 2 to 12 hours. Drain the chicken.
Preheat the oven to 375 ˚F and place the chicken on a baking sheet.
Cook the drumsticks in the oven for 40 minutes until the chicken is fully cooked and to let the marinade caramelize. Once out of the oven, cover the chicken with an aluminum foil and let it rest for 10 minutes. This allows the juices to redistribute in the meat, and this ultimately gives a softer and juicier chicken.
Serve hot or cold chicken