Eva from Adventures in Cooking is one of my favorite food bloggers. I’ve been at this for a long time now, and I think she was one of the first people to inspire me to step up my game. Her food photography is absolutely stunning. Not only that, but the gal can cook. Seriously. She invited me to one of her First We Eat retreats last year, and all of the meals were cooked from scratch. Everything she and Carey prepared, from savory french toast to clam chowder, was amazing. But I digress. When Eva asked me to share a recipe from her new cookbook, Adventures in Chicken, I was more than willing.
Everything about this book is lovely. From the photos to the fonts to the feel of the paper. I have book envy. And the recipes! Creativity radiates from every page. It’s… kind of unbelievable. When we think of great meals and bold flavors, chicken is often overlooked. I’ve heard more than one person say “I never order chicken at restaurants.” As I perused through the pages, I was amazed at the variety. Bacon and Maple Roast Chicken. Buttermilk-crusted chicken a la king. Chicken bahn mi with quick-pickled carrots. Chicken nachos with arbol chili sauce. Pear and Vanilla Bean Brown Butter Roast Chicken. I could keep going. There are 150 of them.
The Teriyaki Drumsticks with Umami Rice immediately stuck out to me. I gravitate towards umami; I even named a section of my website after it. The fact that it’s a grilled recipe didn’t hurt either. I’m painfully aware that my grilling days are limited as winter approaches. If you don’t have a grill, fear not. There are instructions for preparing this with a grill pan. If you don’t have a grill pan, you could even modify this to bake in the oven. Enjoy! And make sure to pick up a copy of this fantastic cookbook!
- ⅔ cup water
- ¼ cup soy sauce
- 3 tablespoons mirin
- 1 tablespoon light brown sugar
- 1 tablespoon honey
- 2 garlic cloves, minced
- 8 large chicken drumsticks (approximately 2¼ pounds)
- 4 dried shiitake mushrooms
- 3¾ cup warm water
- 2⅓ cups uncooked jasmine rice
- ½ teaspoon soy sauce
- ½ cup soy sauce
- ⅓ cup + 2 tablespoons water, divided
- ¼ cup light brown sugar
- 2 tablespoons honey
- 2 tablespoons mirin
- 6 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon finely grated orange zest
- 1 teaspoon cornstarch
- In a large bowl or liquid measuring cup, mix together the water, soy sauce, mirin, brown sugar, honey and garlic. Pour into a resealable plastic bag, add the chicken, and close. Flip the bag over a few times to coat. Place in the refrigerator to marinate for 1-3 hours. (I recommend placing the bag in a large bowl to be safe).
- Place the dried mushrooms in the warm water for 45 minutes. Transfer to a medium pot along with the rice and soy sauce. Bring to a boil. Stir once, cover, and reduce heat to low. Simmer for 18 minutes, then remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and set aside.
- In a small or medium saucepan, whisk together the soy sauce, ⅓ cup water, brown sugar, honey, mirin, garlic, ginger, and orange zest. Bring to a boil over medium-high heat, then reduce the heat to low. In a small bowl, whisk together the remaining 2 tablespoons water with the cornstarch. Whisk into the sauce, and continue simmering and periodically whisking until thick, 3-5 minutes. Remove from the heat and measure out ½ cup.
- To cook on a gas grill: Heat a gas grill to medium heat (approximately 350 degrees). Keep one burner off for indirect heat. (For a two-burner grill, leave one side off. For a three-burner grill, leave the middle burner off. Remove the chicken from the marinade, discarding the marinade. Lightly oil the grates with a neutral flavored, high heat oil. Place the drumsticks on the side with indirect heat. Close the lid and grill for approximately 10-15 minutes per side, then brush the drumsticks with the teriyaki sauce and transfer to the direct heat side. With the lid up, continue brushing and turning the drumsticks periodically to cook the sauce onto the drumsticks and char slightly, until the internal temperature has reached at least 165 degrees F.
- To cook on a grill pan: Heat a grill pan to medium on the stovetop. Brush lightly with a neutral, high heat oil. Grill the drumsticks until they are cooked through on all sides to an internal temperature of 165 degrees F, brushing with the sauce as it cooks.
- Serve the drumsticks with the umami rice and the remaining teriyaki sauce.
-Instructions slightly adapted