GORDON RAMSAY RECIPES

Here’s a yummy, inexpensive, weeknight summer dish – get some drumsticks, remove the skin (see video below for a quick & easy tip on how) and marinated them overnight with a little soy sauce, vinegar and spices, the longer they marinate the better.

Then after work, light the grill (or broiler) and grill them until cooked through. Once cooked, brush them with a sweet ‘n spicy glaze – you won’t miss the skin! You can easily adjust the heat to suit your family’s taste. I leave the glaze off my toddler’s because she’s not a fan of sauces or spice, and she loves it.

You can use any part of the chicken you wish, but we love eating drumsticks in my house. There’s nothing like picking them up with your hands and getting a little messy – super family friendly and fairly inexpensive. And bonus, they take less than 30 minutes to cook. This would go great with any side, try it my Asian Mango Slaw^[1] recipe to keep an Asian theme or make a salad and top it with this Asian Ginger Carrot Dressing^[2].

I am trying to get some practice doing more videos and I thought why not share this really great tip on how to skin a drumstick. The video is nothing fancy, no editing or music, I just filmed it with my phone. Some of you may already know this great tip, but for those of you who don’t, I think you’ll find this super helpful!

By the way, I found it tricky to calculate the drumsticks on the bone, there are so many variables so I cut one off the bone to weigh it, and found each meat of the drumstick weighed about 2 oz, without the skin and bone. These were calculated accordingly, but drumsticks vary in size, so keep that in mind.

Sweet and Spicy Grilled Drumsticks
gordon-ramsay-recipe.com
Servings: 4 • Size: 2 drumsticks • Old Pts: 6 pts • Weight Watchers PP: 6 pts
Calories: 255.5 • Fat: 6 g • Protein: 35 g • Carb: 10.5 g • Fiber: 0 g • Sugar: 10 g
Sodium: 702 mg • Cholesterol: 131 mg

Ingredients:

24 oz (8) skinless chicken drumsticks, with bone*
1/2 tsp garlic salt
1/2 tsp ground ginger
2 tbsp reduced soy sauce (Tamari for GF)
2 tbsp apple cider vinegar
1 tsp Sriracha

For the glaze:

3 tbsp sweet red chili sauce
1 tbsp raw honey
1 – 2 tsp Sriracha (I used 2, use more if you like it hot)
optional, chopped chives for garnish

Directions:

Season drumsticks with garlic salt and ground ginger. Place in a large ziplock bag or container and add the soy sauce, vinegar and 1 teaspoon sriracha and marinate overnight (the longer the better).

Preheat the grill. In a small bowl, mix the chili sauce, honey and sriracha; set aside.

Grill the drumsticks on a rack lightly coating with cooking spray over medium heat, turning every 5 minutes or so until the chicken is cooked through, about 25 minutes.

Brush the chili sauce mixture over the drumsticks on all sides and remove from the grill. Finish with chopped chives if desired and enjoy.

*each drumstick was 2 oz raw, off the bone

References

^{^} Asian Mango Slaw (www.gordon-ramsay-recipe.com)
^{^} Asian Ginger Carrot Dressing (www.gordon-ramsay-recipe.com)

A chicken and sausage stew made with skinless chicken legs and spicy andouille sausage simmered with flavors from the deep south – without the extra fat.

Today is Fat Tuesday, but any day is really a great day to enjoy this comfort dish. Traditional gumbos are made with a whole lot of fat and take hours to make. My lighter version you won’t miss the fat because there’s still tons of flavor. The stew itself is not very spicy, but the sausage is so you get a little heat each time you take a bite. If you’re not a fan of spice, a smoked turkey sausage or turkey kielbasa would taste great too.

To lighten this dish, I use lean skinless chicken on the bone (the bone adds great flavor) and lean chicken/turkey andouille sausage. It’s simmered with onions, bell pepper and celery, also known as the “holy trinity” in Cajun cuisine, and topped with scallions. This is the type of dish you may want to serve with a fork AND spoon, I served mine with 1/4 cup of cooked rice on the side, completely optional. Quinoa or farro would also work nicely.

I found the chicken a little tricky to calculate on the bone; I was getting discrepancies when I calculated it raw, vs cooked on the bone, vs cooked off the bone so I decided to weigh the meat off the bone cooked, I feel this is the most accurate. The chicken I purchased was from a small bird, so if you have really large chicken, the nutritional info will change. If you prefer white meat, be sure to use skinless breasts on the bone so your meat doesn’t dry out and you still get the great flavors from the bones.

Low carb, gluten free, and really good!

Chicken and Andouille Sausage
gordon-ramsay-recipe.com
Servings: 4 • Size: 4 oz chicken, 3 oz sausage + broth • Old Pts: 8 • Points+: 9 pts
Calories: 347.5 • Fat: 13 g • Protein: 8 g • Carb: 8 g • Fiber: 2 g • Sugar: 1 g
Sodium: 490 mg (without salt)

Ingredients:

2 tsp oil
1 cup chopped onion
1/2 cup chopped green bell pepper
1/4 cup chopped celery
14 oz (4) lean skinless chicken thighs, with bone*
12 oz (4) lean skinless chicken drumsticks, with bone**
salt and fresh pepper, to taste
1 tbsp all-purpose flour (rice flour for gluten-free)
2 cups water
2 links (6 oz) andouille chicken/turkey sausage (Applegate)
1 bay leaf
1/4 cup chopped scallion

Directions:

Heat a large deep non-stick skillet over medium heat. When hot, add the oil, onions, peppers and celery. Cook 3 to 4 minutes, stirring.

Push the vegetables to the edges of the skillet and add the chicken, season with salt and pepper. Brown 2 to 3 minutes on each side, then sprinkle the flour over the chicken and vegetables.

Add the water, sausage and bay leaf, adjust salt and pepper to taste, then cover and reduce heat to low. Simmer 30 to 35 minutes, remove bay leaf and top with scallions. Serve with rice or quinoa if desired.

*thighs were 10 oz total weight cooked, off the bone
**drumsticks were 6 oz total weight cooked, off the bone

Tag: skinless chicken

Sweet ‘n Spicy Asian Glazed Grilled Drumsticks

References

Chicken and Andouille Sausage

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