I recently switched jobs and I now find I have a chunk of time where I can actually read my magazines. For many years now, I have been subscribing to Southern Living Magazine. It has articles on home, garden, travel and, of course, food.
When catching up on the April 2017 issue, I found a recipe for Sweet-and-Spicy Chicken Drumsticks with Squash. I was hesitant to try the recipe as it called for hot pepper jelly. I had a house guest that may not have enjoyed such spiciness. However, I decided to give it a try.
Although the recipe called for chicken drumsticks, my husband and I prefer chicken breasts. It just so happens that Whole Foods had on special until yesterday, $5 off when you purchase $20 worth of air chilled chicken. In this case, my Whole Foods had Bell and Evans family pack bone-in breasts at a special price of $4.19/lb. and I took advantage of the poultry promotion. It was a good deal for Bell and Evans poultry.
Another reason why I chose this recipe is that I recently came into possession of wonderful apple cider vinegar. It's not yet available for retail purchase, but will be soon. The only other non-pantry item in this dish is the fresh parsley and hot pepper jelly. I found Hunter & Hilsberg hot pepper jelly for $3.79 at Wegmans. I did a little research on this product and discovered it is an all natural product from the Finger Lakes. It wasn't too hot, but rather a bit sweet and gave the sauce a little heat.
Instead of making this dish in the oven and heating up the kitchen, I cooked it outside on the grill. Since I was making bone-in breasts, I first cooked the chicken on foil so as to promote even cooking and prevent flare-ups. Near the end, I removed the chicken from the foil to enhance browning. For the squash, I used a grill basket to roast the vegetables.
The chicken was bursting with great flavor from the glaze. While I didn't cook the chicken over the squash as the recipe called for, you could hold back a bit of the glaze to toss on the vegetables. This was a great recipe, easy to make and a 30-45 minute recipe if you include making the glaze and slicing some squash. An easy summertime meal, try it!
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.