Grilled Chicken Drumsticks
Grilled Chicken Drumsticks
Grilled Chicken Drumsticks
¼ cup soy sauce (60ml)
1/3 cup fresh lemon juice (80ml)
½ cup honey (60ml)
¼ cup Asian sesame oil
4 cloves minced garlic
2 tablespoons grated fresh ginger (30ml)
3 tablespoons peanut oil (45ml)
1 teaspoon dried chili flakes (25ml)
Pepper to taste
10 chicken drumsticks
In a bowl whisk together soy, lemon juice, honey, sesame oil, garlic, ginger and dried chili flakes.
Rinse the chicken drumsticks under cold water and pat dry with paper towels. Place the meat in a large resealable plastic bag and pour marinade overtop. Seal the bag and toss to distribute the marinade evenly. Refrigerate for at least 2 hours up to 24 hours turning occasionally.
Preheat the grill to medium heat.
Remove the drumsticks from the bag, place on a tray and discard the marinade. Pat the excess marinade off of the chicken and drizzle with oil. Season lightly with salt and pepper.
Oil the grill. Grill 10 minutes per side or until the skin is crispy and golden brown and when pierced in the thickest part the juices will run clear. Remove from grill and tent with foil. Let rest for 5 minutes. Serve hot or cold.
Makes 6 servings
Grilled Chicken Drumsticks
¼ cup soy sauce (60ml)
1/3 cup fresh lemon juice (80ml)
½ cup honey (60ml)
¼ cup Asian sesame oil
4 cloves minced garlic
2 tablespoons grated fresh ginger (30ml)
3 tablespoons peanut oil (45ml)
1 teaspoon dried chili flakes (25ml)
Pepper to taste
10 chicken drumsticks
In a bowl whisk together soy, lemon juice, honey, sesame oil, garlic, ginger and dried chili flakes.
Rinse the chicken drumsticks under cold water and pat dry with paper towels. Place the meat in a large resealable plastic bag and pour marinade overtop. Seal the bag and toss to distribute the marinade evenly. Refrigerate for at least 2 hours up to 24 hours turning occasionally.
Preheat the grill to medium heat.
Remove the drumsticks from the bag, place on a tray and discard the marinade. Pat the excess marinade off of the chicken and drizzle with oil. Season lightly with salt and pepper.
Oil the grill. Grill 10 minutes per side or until the skin is crispy and golden brown and when pierced in the thickest part the juices will run clear. Remove from grill and tent with foil. Let rest for 5 minutes. Serve hot or cold.
Makes 6 servings
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