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Chicken Drumettes in Adobo Sauce


Chicken drumettes in adobo sauce

These tasty low sodium drumettes can be used for an everyday meal, or for parties if you double or triple the recipe. They are healthier than the salted, deep fried versions.

2 servings: 265 mg. sodium per serving

1/2 cup no salt added ketchup
1/4 cup water
2 teaspoons honey
1/2 cup finely chopped onion
2 large cloves garlic, crushed
1/4 cup apple cider vinegar
1 teaspoon fresh lemon juice
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon dried oregano
1/4 teaspoon black pepper
1/4 teaspoon cinnamon
1/8 teaspoon allspice
1/8 teaspoon salt
Pinch of cloves
1-1/4 pound chicken drumettes

Prep. Instructions

1. Place all ingredients except the chicken in a saucepan. Stir to combine.

2. Bring mixture to a boil; turn heat down to low and simmer for 10 to 15 minutes, uncovered, until sauce is thickened.

3. Allow mixture to cool for 15 minutes. Place mixture into a blender. Blend until smooth. Pour into an 8 x 8 x 2 inch dish.

4. Put drumettes into the dish, turning several times to coat well with the sauce. Cover and refrigerate overnight.

Cooking Instructions

1. Preheat oven to 425 degrees F.

2. Cover a baking sheet with parchment paper. Place a cross wire rack over the baking sheet. Place drumettes on the rack, covering them with sauce left in the dish.

3. Bake drumettes for 30 to 35 minutes, until done. Serve. - Copyright © 2022 Judy Reynolds