Nap Time Nourish: Real Talk + One Real Win You Can Use Today

Multi-Day BBQ Chicken Drumsticks That Actually Work in Newborn Life

We have a new young’n amungst our ranks! I’ve gone from Mama to Mommy, Ma to Mother, and then possibly my least favourite “bruh” lol…. to my now favourite….Grandma! The days since our sweet Grand-Daughter Athena arrived have been a beautiful, blurry whirlwind. At just six days old, she’s already teaching us how to live in the moment — and how necessary it is to eat real food even when “the moment” is a 20-minute nap window.

If you’re in the thick of newborn life right now — whether you’re the mama, the partner, the grandma, or anyone helping hold it all together — I see you. These early weeks are equal parts pure magic and survival mode. Between feedings, diapers, and trying to remember if you’ve had water in the last four hours, cooking often drops straight to the bottom of the list.

And yet… we still need to eat. Not just survive on snacks and coffee, but actually nourish ourselves. That’s what this new series, Nap Time Nourish, is all about: realistic ways to keep feeding yourself and your family without adding more pressure.

The Honest Truth About Cooking with a Newborn

Some days the win is simply reheating something decent. Other days you manage to string together a few short windows and actually get ahead. There’s no perfect way — only what works for you in this season.

The good news? You don’t need big blocks of time. You can use the natural rhythm of nap windows (even short ones) across multiple days to create meals that feel almost ready when you need them. Small, smart moves beat waiting for a mythical three-hour stretch of “free time” every single time.

One Real Win: How I Made BBQ Chicken Across Two Days

Here’s exactly what I did with these chicken drumsticks — and how it fit into real newborn life with our sweet Athena:

Day 1 – Afternoon Nap Window

During one of Athena’s naps I mixed up a quick, creamy marinade and got the drumsticks in. Into the fridge they went overnight. No stress, no rushing — just one calm task while she slept.

Day 2 – Morning Nap Window

We had a hot, busy day ahead. During her first feeding/nap window I fired up the BBQ and cooked the drumsticks until they were about 7 minutes from done. Then I cooled them and tucked them back in the fridge. Most of the work was already behind us.

Day 2 – Evening Nap Window

Later, I pulled them out for 15 minutes while the grill preheated, then finished them off with a few turns until they hit 165°F and the skin was nicely crisped and golden.

Total active cooking time? Spread across three different nap windows over two days. Bonus? I even squeezed in a little “me time” during one of those windows (laundry + writing an ad for Little Sassy Mugs). Still counts.

Why This Approach Works So Well

This “multi-day, almost-done + finish later” method is gold for newborn life because:

• It breaks big tasks into tiny, doable pieces — no single step feels overwhelming.
• It uses the time you actually have (nap windows) instead of waiting for a mythical big block of free time.
• The final finish is fast, so dinner feels fresh even though most of the work happened earlier.
• It often creates natural little pockets for you to do something for yourself too.

You can apply this same idea to so many things — partial cooks on the BBQ or in the air fryer, make-ahead components, or meals that reheat beautifully. It’s flexible, forgiving, and built for real life.

What’s Coming Next in This Series

Over the next posts I’ll be sharing more of these practical strategies, including:

• Specific nap-time prep ideas you can do in 15–45 minute windows
• Freezer meals that actually taste good when reheated
• Quick-finish methods using the air fryer, BBQ, or oven
• One-handed and minimal-cleanup meals for the really tired days
• Nourishing snacks and “mom fuel” you can grab with one hand

We’re building a whole library of gentle, realistic ways to stay nourished while you’re in the beautiful newborn trenches.

Full Recipe – Multi-Day Nap-Time BBQ Chicken Drumsticks

Ingredients

• 6–8 chicken drumsticks (bone-in, skin-on for best flavor and crispiness)
• ½ cup full-fat sour cream
• 2–3 Tbsp ras el hanout
• 1–1½ Tbsp jerk seasoning (adjust to heat preference)
• 2 Tbsp apple cider vinegar (or white wine vinegar or balsamic)
• 2 Tbsp olive oil
• 1 tsp poultry seasoning
• ½ tsp ground cumin
• ½ tsp ground ginger
• ¼–½ tsp ground turmeric
• Kosher salt & freshly ground black pepper, to taste

Instructions

Day 1 – Marinade (during a nap window)

1. In a large bowl or zip-top bag, whisk together ½ cup full-fat sour cream, 2–3 Tbsp ras el hanout, 1–1½ Tbsp jerk seasoning, 2 Tbsp apple cider vinegar, 2 Tbsp olive oil, 1 tsp poultry seasoning, ½ tsp ground cumin, ½ tsp ground ginger, and ¼–½ tsp ground turmeric until smooth and creamy. Taste and adjust seasoning — it should be tangy, warmly spiced, and balanced.
2. Using a sharp knife, score the 6–8 chicken drumsticks by making 2–3 shallow cuts on each side of the meaty part (don’t cut all the way to the bone). This helps the marinade penetrate deeper and speeds up cooking.
3. Add the scored drumsticks to the marinade and massage it in thoroughly (get under the skin a bit if you can).
4. Cover or seal and refrigerate overnight (or up to 24 hours).

Day 2 – Partial Cook (during another nap window)

1. Remove the chicken from the fridge 15–30 minutes before grilling to take the chill off.
2. Lightly oil the grill grates with a high-heat oil (avocado, grapeseed, or canola) using a paper towel and tongs — this is key for that beautiful char and to prevent sticking.
3. Before placing the chicken on the grill, use paper towels to gently wipe off any thick excess marinade. A light, even coating is perfect — too much can cause steaming instead of browning.
4. Preheat your grill to medium-high (375–425°F / 190–220°C).
5. Grill the drumsticks, turning every 5–7 minutes, for about 20–25 minutes total until they reach an internal temperature of 155–160°F (68–71°C) at the thickest part (not touching bone). They should be mostly cooked but not quite done.
6. Remove from the grill, let cool slightly, then refrigerate in a covered container.

Later That Day or Next Day – Final Finish (during another nap window)

1. Pull the chicken from the fridge 15–30 minutes before grilling.
2. Lightly oil the grill grates again and wipe off any excess marinade with paper towels (same as before).
3. Preheat your grill to medium-high.
4. Grill 8–12 minutes more, turning every 3–4 minutes, until the internal temperature reaches 165°F (74°C) and the skin is beautifully golden and crisp.
5. Rest the chicken for 5 minutes before serving.

Pro Tips for Nap-Time Success

• The sour cream + oil base keeps the chicken incredibly juicy even after two days in the fridge. It’s a tenderizing trick I come back to again and again.
• Scoring + wiping excess marinade + oiling the grill = maximum flavor penetration and that irresistible charred crust.
• No grill? You can finish in a 425°F oven or air fryer for the last 8–10 minutes (still wipe excess marinade first and flip halfway).
• Leftovers reheat beautifully — just pop them back on the grill or in the air fryer for 5 minutes to re-crisp the skin. The meat also shreds beautifully for tacos or grain bowls the next day.
• Scale it up. Make a double batch and freeze half after the partial cook for an even faster future win.

Serving suggestion: These pair wonderfully with a quick herbed couscous, roasted vegetables, or a simple tomato-cucumber salad — all things you can also prep in short nap windows.