Ingredients
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24,3 Oz 8 Skinless Chicken Drumsticks With Bone* Tbsp Sweet Red Chili Sauce
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1/2,1 Tsp Garlic Salt Tbsp Raw Honey
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1/2,1 Tsp Ground Ginger – 2 Tsp Sriracha I Used 2 Use More If You Like It Hot
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2 Tbsp Reduced Soy Sauce Tamari For Gf Optional Chopped Chives For Garnish
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2 Tbsp Apple Cider Vinegar
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1 Tsp Sriracha
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Directions
Prep Time: 5min | Cook Time: 25min | Serves: 4
The longer they marinate the better they taste, so I marinate them at least day before I plan to cook them. We love eating drumsticks in my house, but any chicken part will work here. This would go great with any side, try it my Asian Mango Slaw recipe to keep an Asian theme or make a salad and top it with this Asian Ginger Carrot Dressing.,
,If you have the time, marinate them at least 1 day before you plan to cook them. Then after work, light the grill (or broiler) and throw them on the grill. Once cooked, brush them with this glaze – you won’t miss the skin! Adjust the heat to suit your family’s taste. I leave the glaze off my toddler’s because she’s not a fan of sauces or spice, and she loves it.
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Steps
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1
Done
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Place in a large ziplock bag or container and add the soy sauce, vinegar and 1 teaspoon sriracha and marinate overnight (the longer the better) |
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2
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Preheat the grill. |
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3
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In a small bowl, mix the chili sauce, honey and sriracha; set aside. |
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4
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Grill the drumsticks on a rack lightly coating with cooking spray over medium heat, turning every 5 minutes or so until the chicken is cooked through, about 25 minutes. |
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5
Done
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Brush the chili sauce mixture over the drumsticks on all sides and remove from the grill. Finish with chopped chives if desired and enjoy. |
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