Peach-Glazed Grilled Chicken Drummers

First time ever you and your darling wife have done a cooking segment together. Exactly

They're ready? This is very good television. Well, all right

Yeah. I like an enthusiastic audience. Yeah. This is my wife, Claudia

Hi. Finally found somebody who'd marry me. Took me a lot of years, but no

Cloud and I met a few years ago, introduced by my good friend, Sam Carter

We met in the gym, oddly enough. And the very moment that I saw her

I knew that my life was never going to be the same because I wanted to be with this woman. I know, I know, I know, but it just happens to be true

So we're going to do a recipe for you today called Peached Glazed Chicken Drummers

And you could do this with a rice if you wanted to. I happen to love rice. I'm a carby guy

I like all kinds of different rices. Spanish rice is really good to me

But we're going to lighten it up even further by pairing the drummers with a nice salad

a nice fresh homemade salad. And this would be from our 20 Below grouping of recipes

which means this is well below $20. In fact, I think per serving

you'll find that this is about $2. So this is a really inexpensive way to feed your family

This is a great recipe. So let's get started with it, Cloud. We're gonna peel three peaches

Claudia, what kind of food do you like to cook? Um, we cook kind of differently at home

I like as Bobby said I from Latin America So we have kind of like different tastes but we have adapted to each other very well So I usually I mean I grew up having like a big

This was the hardest part for me when I moved to the United States, is that we have a big lunch, and then for dinner

you just have, like, a soup or a yogurt or a salad, like something super light

And when I got married to Bobby, he was like, surprise, we don't eat lunch

Well, if you want, you can make a wrap, but dinner is, like, potatoes and rice

and steak and, you know, salad. You blow in my cover. So, that has been a big change to me to adapt

So, we make big dinners. Well, you know what I had to adapt to? The fact that y'all eat dinner at midnight

See, I mean, I'll eat a big dinner, but it's more like six or seven

Now we eat, like, at eight or nine. We compromise. No, when we make dinner, we try to make it light

Like, if we make potatoes, we try to make it, like, with olive oil and put them in the oven instead of frying them and stuff like that

So, just trying to incorporate always, like, a protein, a vegetable, and a carb. Right. So we cut the peaches after they're peeled in big chunks

and then throw them in the blender. And then? Some agave and olive oil

Yeah. You're just going to go. I'm just going to eyeball it. Can't overdo agave

I like it. And the table's brown. See, I also have to do all the dishes at the house

That's why I eyeball. That's not true. That's why I eyeball. That's not true. He's fine. You know that's totally true

That's not true. Two tablespoons of soy sauce. And what else? Sweet and savory

And wait, wait, wait. And one tablespoon of theon. Mustard. And you know what

I like it spicy. Why don't you cut up that jalapeno and let's add it too. Do you want to? The whole thing

Yeah. Just leave the seeds out. Y'all like spicy? Yeah. I just get rid of this so it not that spicy Yeah just lose the seeds and don rub your eyes So this is a nice marinade for our drumsticks

Drumsticks are not only an inexpensive protein, it's also probably the best part of the chicken for you

It's loaded with all the vitamins that are in there. It's dark because that's where all the blood is, frankly

That's what makes the dark meat dark. All right, I think our marinade's ready, Cloud. So let's brush our drums with it

What's your favorite thing that I make? I like everything he makes

Oh, you're just being nice. No, we usually do like, I cook the sides

and Bobby makes the protein, like the main dish. Like the steak you make is so good

Oh, I cook a really, really good steak. Yes, like really good

We cook with a lot of, we don't eat beef every night, But we like to cook with bison

Do y'all do much bison? Oh, yes. We get bison flank steaks, and we make really good fajitas at the house

Yes, yes. And with fresh peppers. And we try to eat with a lot of color

Yes. But like Cloud said, you know, our plate is always going to have a protein, and it'll have a veg, and then some sort of a carb, because I just can't take it

Potatoes and rice. I love carbs. You know what? What about should we do? You should be there at about 630

Paint them, girl. It's ready. You know what? Let's put a little bit of salt and pepper on

Yeah, a little bit of salt and pepper on. And then we're gonna throw them in the deep fryer

All right. The audience is into it

A little salt and pepper. We're gonna bake these bad boys off, grab them, Cloud

Into the oven Oh Oh and look at that They ready Yes

Take those out, no? So, 375, 375 for about 40 or 45 minutes

until your juices are running clear out of your chicken, and you want to reach an internal temperature of about 165 degrees

So take your digital meat thermometer and make sure that your chicken is cooked thoroughly

because for obvious reasons. All right, so it's been about 45 minutes

Let's pull these chicken out. Look at that. How many people do we have in the audience

You need to add more of this. You think so? You can hit them one more time

Yes. Before we baked these drumsticks, Cloud painted them with one paintbrush

and you would just want to make sure that if you were to add some extra basting

onto your chicken when it comes out, you would want to use another brush that had not been used on the raw pole

We teach each other all kinds of things. I'm very clean in the kitchen. I didn't realize that I was a little bit messy around the house

until I brought my wife home. And then she said, you're a mess

But it's been, it's great. I mean, when you marry the right person, marriage is awesome

And I did, and sharing my home with Cloud has been an eye-opening experience

Our home. Our home. Oh. It's been, exactly. It's been an eye-opening experience

You know what's fun? I love her accent and the way that she talks

But what's really funny is when you go to my mama's house and listen to these two talk

because it's like, huh, what, huh, what, huh, what? All right, chicken leg

See how it is. Who is you? Who is you? Who wants a drumstick