24 July 2014


Surprise, surprise!  Another grilling recipe!  How about some chicken this time?  Drumsticks and thighs go on sale for so cheap (79 or 99 cents a pound), that I always have some in the freezer.  I try not to serve them too often, because my husband isn't a huge fan of bone-in chicken, but he doesn't usually complain if I serve it about once a week.  This is an awesome way to grill drumsticks.  First they are marinated in a salty savory concoction, then near the end of grilling they are brushed with a sweet and slightly spicy glaze.  A lovely combination of flavors.  This is adapted from Skinnytaste.

Asian Grilled Drumsticks

Ingredients:
8 chicken drumsticks, skinless or skin-on
¼ cup reduced-sodium soy sauce
¼ cup apple cider vinegar
1 tsp garlic powder
1 tsp ground ginger
½ cup sweet chili sauce

Directions:
Place drumsticks in a gallon-sized Ziploc bag.  Pour in the soy sauce, vinegar, garlic powder, and ground ginger.  Seal bag, making sure all the air gets out.  Smoosh bag until the seasonings are evenly mixed into the marinade, and place bag in the refrigerator for several hours or overnight.  Turn bag over occasionally.

Preheat grill to medium heat.  Remove drumsticks from bag; discard marinade.  Place drumsticks on the grill.  Grill for about 25 minutes, turning drumsticks every 10 minutes or so to get grill marks on all sides.  Brush each drumstick with a generous amount of the sweet chili sauce and grill another 5 minutes or so until the glaze is sticky.  Remove from grill and serve.

Makes 4 servings.



You can certainly take the skin off of these if you wish.  They will be just as good.  I left it on because my daughters (especially six-year-old Lena) love crispy chicken skin.  You can also use thighs instead of drumsticks.  Boneless breasts may work too, but you will have to adjust the cooking time.

The main thing I changed from Gina's recipe is omitting the heat.  She added Sriracha, both to the marinade and to the glaze.  But we aren't huge fans of spicy, so I left that out.  In fact, I was worried that the sweet chili sauce would be too much for my girls, so I didn't glaze their drumsticks.  It's not that spicy (I loved it), but they have been super picky about spicy lately, so I didn't want to push it.

I served these with brown rice and edamame.  The weather was nice so we ate outside on the patio.  I love summertime!



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