Ingredients

The following ingredients have 4 Servings
  • 5-6 chicken drumsticks
  • 1/2 cup pineapple juice
  • 2 tbsp sriracha sauce
  • 2 tbsp gluten free tamari or coconut aminos
  • 1 tbsp apple cider vinegar
  • 3 garlic cloves, minced
  • 1 inch ginger, grated
  • Optional: Chopped green onions and sesame seeds, for garnish

Instruction

  • Place the drumsticks in a large bowl in a single layer
  • Whisk together pineapple juice, sriracha, tamari sauce, apple cider vinegar, garlic, and ginger.
  • Pour the sauce over the chicken and make sure the chicken is well coated.
  • Place in the refrigerator and marinate for 1-4 hours, flipping the chicken half way through.
  • Preheat the oven to 400 degrees F.
  • Line a baking sheet with parchment paper and place the drumsticks on the baking sheet, making sure they aren't touching.
  • Bake the chicken for 40 minutes, flipping halfway through.
  • While the chicken is cooking, pour the marinade in a small saucepan and heat on the stovetop over high heat. Once the sauce starts boiling, reduce the heat and simmer until the sauce is reduced and thickened, about 7-10 minutes
  • When the chicken is finished cooking, brush with the reduced sauce.
  • Sprinkle with chopped green onions and sesame seeds, if using, and serve.