Ginger lemongrass glazed baked chicken

Cook Time45 minutes
Servings: 5


  • 10 CB Chicken drumsticks

For the ginger marinade

  • ½ cup onion
  • cup fresh ginger
  • 2 tbsp soy sauce
  • ½ tsp salt
  • ¼ cup oil
  • ¼ cup white wine
  • 1 tbsp vinegar

For the lemongrass glaze

  • ½ cup brown sugar
  • ½ cup water
  • ½ cup lemongrass


  • In a blender combine, onion, ginger, soy sauce, salt, oil, wine and vinegar
  • Wash clean and dry the drumsticks
  • Pour the mixture over the chicken and allow it to marinate for at least an hour
  • Arrange the chicken and the blended mixture into a baking tray
  • Preheat the oven to broil (top heat/high usually 475-500F)
  • Place the chicken uncovered in the middle of the oven at least 6-8 inches away from the heat source. If its too close to the top of the oven it will burn, too low in the bottom of the oven and it will take longer to cook
  • Allow the chicken to broil for 10 to 15 minutes per side until golden brown, flip after 15 minutes and allow it to cook on the other side
  • While the chicken is in the oven add the brown sugar, lemongrass and water to a sauce pan and allow the sugar to dissolve
  • Cook on medium for about 5-8 minutes until the glaze slightly thickens, set aside.
  • Once the chicken is fully cooked, olden brown on all sides and the marinade has thickened into a rich sauce, pour the lemongrass glaze overtop and serve hot

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